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Displaying 19981 - 20000 of 109319
19981
Synthesis of Novel Polyureas from 4-(4-N-1 8-Naphthalimidophenyl)-1 2 4-triazolidine-3 5-dione
Article
19982
Microwave-promoted synthesis of new optically active poly(ester-imide)s derived from N N -( pyromellitoyl)-bis-L-leucine diacid chloride and aromatic diols
Article
19983
Synthesis of Novel optically active Poly(Amide-Imide)s Derived from Trimellitylimido-S-Valine via Direct Polycondensation
Article
19984
Evaluation of Quantitative and Qualitative Charactristics of Bread Wheat (triticum aestivum l.)Germplasm in Iran Using Multivariate Statistical Analysis
Article
19985
Evaluation of Quantitative and Qualitative Charactristics of Bread Wheat (triticum aestivum l.)Germplasm in Iran Using Multivariate Statistical Analysis
Article
19986
Evaluation of quantitative and qualitative characteristics of bread wheat germplasm in Iran using multivariate statistical analysis
Article
19987
Adaptation to drought and heat stress in durum wheat and implications in improving crop production under dryland and marginal environments
Article
19988
Use of RAPD for the study of genetic diversity in brassica napus L.
Article
19989
In vitro culture and effect of explant co-culturing in canola (Brassica napus L.)
Article
19990
Assessment of genetic diversity among Iranian wheat cultivars by usnig RAPD-PCR technique
Article
19991
Soil Degradation Due to Change in Land Use (Drylands of Central Zagrous Iran).
Article
19992
Biodegradation of some agricultural residues by fungi in agitated sumerged cultures
Article
19993
The nutritive value of shrimp by-products in broiler rations
Article
19994
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Article
19995
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Article
19996
Biodegradation of some agricultural residues by fungi in agitated sumerged cultures
Article
19997
A New Approach to Membrane Fouling by Controlling Concentration Polarization A Case Study based on full scale RO Plant
Article
19998
بررسي اثر انتي اكسيدان عصاره كرفس
Article
19999
بررسي اثر انتي اكسيدان عصاره كرفس
Article
20000
تعيين مدلهاي همدماي جذب و دفع رطوبتي ارقام بذر ذرت
Article
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