1
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Material Type: Artigo
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File. Results of the maize cultivars and campaign 2002, in France
Lorgeou, J. ((Arvalis-Institut du Végétal, Paris (France))) ; Martin, B
Perspectives agricoles, 2003 (287)
Sem texto completo
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2
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Material Type: Artigo
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Triticale cultivars (France)
Bernicot, M.H. ((Institut Technique des Céréales et des Fourrages, Paris (France)))
Perspectives agricoles, 2002-06 (280)
Sem texto completo
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3
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Material Type: Artigo
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File. Results of maize varieties and of campaign 2001, in France
Lorgeou, J ; Martin, B. (Eds.)
Perspectives agricoles, 2004 (276)
Sem texto completo
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4
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Material Type: Artigo
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Cereals, a 2002/03 campaign out of the limits, in France
Bousquet, N
Perspectives agricoles, 2003-11 (295)
Sem texto completo
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5
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Material Type: Artigo
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Wheat cultivars, many novelties (France)
Bernicot, M.H. ((Institut Technique des Céréales et des Fourrages, Paris (France))) ; Bar-L'Helgouac'h, C ; Meleard, B
Perspectives agricoles, 2002 (279)
Sem texto completo
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6
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Material Type: Artigo
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Winter protein pea varieties: progress in comparison with "Cheyenne"
Roullet, G. ((Institut Technique des Céréales et des Fourrages, Paris (France)))
Perspectives agricoles, 2001-10 (272)
Sem texto completo
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7
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Material Type: Artigo
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Sowing date and rate for the winter wheat: to make the right choice
Gate, P. ((Institut Technique des Céréales et des Fourrages, Paris (France))) ; Bousquet, N
Perspectives agricoles, 2002-09 (282)
Sem texto completo
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8
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Material Type: Artigo
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Zero-ploughing techniques. Direct sowing : soil more difficult to heat up
Labreuche, J. ((Arvalis-Institut du Végétal, Paris (France))) ; Bouttet, D
Perspectives agricoles, 2003 (287)
Sem texto completo
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9
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Material Type: Artigo
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Irrigation of spring horsebean (France)
Bouthier, A. ((Arvalis-Institut du Végétal, Paris (France)))
Perspectives agricoles, 2003 (290)
Sem texto completo
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10
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Material Type: Artigo
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Spring pea cultivars easier to be harvested
Chaillet, I. ((Institut Technique des Céréales et des Fourrages, Paris (France)))
Perspectives agricoles, 2003-01 (286)
Sem texto completo
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