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1
Effect of Cutting Interval and Cutting Height on Yield and Chemical Composition of Hedge Lucerne (Desmanthus virgatus)
Effect of Cutting Interval and Cutting Height on Yield and Chemical Composition of Hedge Lucerne (Desmanthus virgatus)
W. Suksombat | W. Suksombat | 2006
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2
Yield and Chemical Composition of Cassava Foliage and Tuber Yield as Influenced by Harvesting Height and Cutting Interval
Yield and Chemical Composition of Cassava Foliage and Tuber Yield as Influenced by Harvesting Height and Cutting Interval
Duong Nguyen Khang | Duong Nguyen Khang | 2005
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3
Effects of Timing of Initial Cutting and Subsequent Cutting on Yields and Chemical Compositions of Cassava Hay and Its Supplementation on Lactating D
Effects of Timing of Initial Cutting and Subsequent Cutting on Yields and Chemical Compositions of Cassava Hay and Its Supplementation on Lactating D
N. T. T. Hong | N. T. T. Hong | 2003
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4
Effect of Leucaena Row Spacing and Cutting Intensity on the Growth of Leucaena and Three Associated Grasses in Thailand
Effect of Leucaena Row Spacing and Cutting Intensity on the Growth of Leucaena and Three Associated Grasses in Thailand
S. Tudsri | S. Tudsri | 2002
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5
Welding : the fundamental of welding,cutting,brazing,soldering, and surfacing of metals
Welding : the fundamental of welding,cutting,brazing,soldering, and surfacing of metals
Alexander, Rechard | Deer & Company | 1991
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6
Cutting Frequency Effects on Forage Yield and Stand Persistence of Orchardgrass and Alfalfa-Orchardfrass Fertilized with Dairy Slurry
Cutting Frequency Effects on Forage Yield and Stand Persistence of Orchardgrass and Alfalfa-Orchardfrass Fertilized with Dairy Slurry
D. H. Min and L. R. Vough | AAAP | 2000
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7
Objectively Predicting Ultimate Quality of Post-Rigor Pork Musculature : Ⅱ. Practical Classification Method on the Cutting-Line
Objectively Predicting Ultimate Quality of Post-Rigor Pork Musculature : Ⅱ. Practical Classification Method on the Cutting-Line
S. T. Joo | AAAP | 1999
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8
Training manual for meat cutting and merchandising = 육류의 부위별 절단과 판매를 위한 훈련 안내서
Training manual for meat cutting and merchandising = 육류의 부위별 절단과 판매를 위한 훈련 안내서
Fabbricante, Thomas | Avi | 1977
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9
Training manual for meat cutting and merchandising = 육류의 부위별 절단과 판매를 위한 훈련 안내서
Training manual for meat cutting and merchandising = 육류의 부위별 절단과 판매를 위한 훈련 안내서
Fabbricante, Thomas | Avi | 1977
พิมพ์
10
Training manual for meat cutting and merchandising = 육류의 부위별 절단과 판매를 위한 훈련 안내서
Training manual for meat cutting and merchandising = 육류의 부위별 절단과 판매를 위한 훈련 안내서
Fabbricante, Thomas | Avi | 1977
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