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  1. 1 de ene. de 2017 · Abstract. Lactuca sativa Linn. (or lettuce) is a well known plant worldwide due to its use in the preparation of salad, soup, and vegetable curries. This plant also has excellent medicinal properties. Lettuce is cultivated worldwide, and is one of the most consumed green leafy vegetables in the raw form for its taste and high nutritive value.

  2. Keywords: potassium chloride, Lactuca sativa, chemical analysis of leaves, chemical analysis of nutritive solution, yield. 1 Facultad de Agronomía, Universidad Mayor de San Andrés, Bolivia. vivianablanca07@gmail.com 2 Gerente General de Comercio y Producción, Hortícolas Chui, Bolivia. cosme.horticolaschui@gmail.com

  3. One kilogram of each variety of lettuce (Lactuca sativa L.), consisted of iceberg, butterhead, romaine, green coral, and red coral were purchased from two local supermarkets in Serdang Selangor, Malaysia in one visit. These five varieties of lettuces were brought to the nutrition laboratory in UPM for cleaning and washing under running tap water.

  4. El cultivo de la lechuga (Lactuca sativa L.), está considerado como uno de los más importantes del grupo de las hortalizas de hoja; pues es consumida por la gran mayoría de ecuatorianos, principalmente en forma de ensalada, es ampliamente conocida y se cultiva casi en todos los países del mundo.

  5. 1 de jun. de 2016 · Lettuce (Lactuca sativa L.) is a widely grown and a popularly consumed vegetable worldwide. The largest producer of lettuce in the world is China, which produces mainly a stem lettuce (L. sativa L. var. angustana) not commonly consumed in the US or Western Europe (Mou, 2008).

  6. ANALISIS RANTAI PASOK TANAMAN SELADA KERITING (Lactuca sativa L (PDF) ANALISIS RANTAI PASOK TANAMAN SELADA KERITING (Lactuca sativa L | Mohamad Novaldi - Academia.edu Academia.edu no longer supports Internet Explorer.

  7. 14 de may. de 2012 · Crecimiento y producción de lechuga (Lactuca sativa L.var. romana) bajo diferentes niveles de potasio. May 2012 Revista Colombiana de Ciencias Hortícolas 4(2):175-184