Biotechonology And The Improvement Of Forage Legumes; Editor: Mckersie, B. D.; Editor: Brown, D. C.; Hardback; Book

Editor: Mckersie, B. D.; Editor: Brown, D. C.
Hardback; Book
464 pages
Published: November 1996
CABI Publishing
ISBN: 0851991092
This item non-returnable. Order may not be canceled.

This book describes recent advances in the application of biotechnology to the solution of agricultural problems in forage legume production. Forage legumes include alfalfa and clovers and are of major economic importance throughout the world. Methods of biotechnology are being used to improve forage quality, enhance abiotic and biotic and biotic stress tolerances, and enhance nitrogen fixation. Several chapters describe how techniques such as plant transformation somatic embryogenesis, cryopreservation, somatic hybridization, and molecular DNA markers can be applied to forage legumes. Written by leading scientists from Europe, North America, Japan, Australia, and New Zealand, the book provides a timely review for workers in plant breeding and biotechnology, as well as agronomistDescribes advances in the application of biotechnology to the solution of agricultural problems in forage legume production. This text provides a review for workers in plant breeding and biotechnology, as well as agronomists concerned with forage crops.