Microspore culture technology

1989 ◽  
Vol 12 (4) ◽  
pp. 171-178 ◽  
Author(s):  
Bin Huang ◽  
Wilfred A. Keller
Keyword(s):  
Microspore Culture ◽  
Culture Technology

MEMAHAMI RELIEF-RELIEF PADA CANDI-CANDI KERAJAAN-KERAJAAN KEDIRI, SINGASARI DAN MAJAPAHIT DI JAWA TIMUR

Jurnal SCALE ◽  
2019 ◽  
Vol 6 (2) ◽  
pp. 24
Author(s):  
Sri Pare Eni
Keyword(s):  
Life Story ◽  
The Temple ◽  
Culture Technology

Architecture of the ancient kingdoms of Kediri, Singasari and Majapahit, have the same  religion that is Hindu and Buddhist shrines, which requires either a temple. Each temple has a good difference in the environment, culture technology, function, and form of the building.The method of the description will be used here to be able to give you an idea of the temple reliefs in details.Each temple has a different relief and can be found on the head / body / foot which tells about the life story or series, or legend of a moral message containing the story.

Features of the development of an unmanned rocket-culture technology in the first half of the twentieth century

2018 ◽  
pp. 135-144
Author(s):  
O. O. Gubka
Keyword(s):  
Twentieth Century ◽  
Subsequent Formation ◽  
Technical Schools ◽  
Space Industry ◽  
The World ◽  
Culture Technology

The features of unmanned rocket and space engineering´s development in the USSR and in the world in the first half of the XX century were considered in the article. They defined subsequent formation of scientific and technical schools in the rocket and space industry.

II. Pure Culture Fermentation Studies

1978 ◽  
Vol 41 (12) ◽  
pp. 980-982 ◽  
Author(s):  
T. FRANK SUGIHARA
Keyword(s):  
Lactobacillus Plantarum ◽  
Pure Culture ◽  
Lactobacillus Delbrueckii ◽  
Fermentation Time ◽  
Lactobacillus Leichmannii ◽  
Culture Technology

Stable, pure-culture, frozen concentrates of Lactobacillus plantarum, Lactobacillus delbrueckii and Lactobacillus leichmannii were developed for use in the fermentation of soda cracker sponge and dough. Sponge fermentation time was reduced from the conventional 18 h to 4 h. Dough fermentation time was also reduced from 4 h to 2 h. The conventional 24-h soda cracker process could be reduced to 8 h by the use of pure-culture technology.

Protocols for Anther and Microspore Culture of Barley

2003 ◽  
pp. 269-280 ◽  
Author(s):  
Alwine Jähne-Gärtner ◽  
Horst Lörz
Keyword(s):  
Microspore Culture

scholarly journals Androgenesis induction in microspore culture of sweet pepper (Capsicum annuum L.)

2011 ◽  
Vol 6 (2) ◽  
pp. 123-132 ◽  
Author(s):  
Csaba Lantos ◽  
Anikó Gémes Juhász ◽  
Pál Vági ◽  
Róbert Mihály ◽  
Zoltán Kristóf ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Microspore Culture ◽  
Sweet Pepper ◽  
Capsicum Annuum L
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