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, E. (1987): Odrudova odolnost psenic s zitnou rezistenci (1B/1R) ke rzi psenicné. (Varietal resistance of wheats with rye-type resistance (1B/1R) to brown rust). Sbornik UVTIZ, Genetika a Slechte , 23, 97-104. Odrudova

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Pollack Periodica
Authors: Michaela Červeňanská, Dana Baroková, and Andrej Šoltész

, whereas mapping of flood risk from groundwater sources is in the background. One of the few researches dealing with the issue of flooding from rising groundwater levels is [ 11 ]. The paper evaluates the territory of the Rye Island in the period of the

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Kádár, I., Szemes, I., Lásztity, B. 1984. Relationship between “year effect” and state of nutrition in a long-term winter rye experiment. (In Hungarian.) Növénytermelés 33 :235–241. Lásztity B

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361 371 Khlestkina, E.K., Than, M.H.M., Pestsova, E.G., Röder, M.S., Malyshev, S.V., Korzun, V., Börner, A. 2004. Mapping of 99 new microsatellite-derived loci in rye ( Secale

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, water-use efficiency and performance of wheat-rye translocations. Crop Sci. 43 :710–717. Waines J.G. Root biomass, water-use efficiency and performance of wheat-rye translocations

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Bartos, P., Valkoun, J., Kosner, J., Slovencikova, V. 1973: Rust resistance of some European wheat cultivars derived from rye. pp. 145-146. In: Sears, E. R. (ed.), Proc. 4th Int. Wheat Genet. Symp. Univ. Missouri, Columbia, USA

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268 Anugrahwati, D.R., Shepherd, K.W., Verlin, D.C., Zhang, P., Mirzaghaderi, G., Walker, E., Francki, M.G., Dundas, I.S. 2008. Isolation of wheat-rye 1RS recombinants that break the linkage

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Bos, I., van Boxtel, J.H.J. 1990. A comparison of several procedures for mass selection in winter rye. I. The relative quality of the procedures. Euphytica 48 :9–16. Boxtel J.H.J. A

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Bielig L.M., Driscoll C.J. 1970. Substitution of rye chromosome 5R for its three wheat homoeologous. Genetical Res. 16 :317–323. Driscoll C.J. Substitution of rye chromosome 5R for its

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. sanfranciscensis , L. plantarum , and S. cerevisiae are the most frequently isolated species from sourdough, and they are positively related to the sensory quality of sourdough breads ( G obbetti et al., 2005 ). Liquid rye sour is a kind of additive used in the

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