Biotechnology and the Improvement of Forage Legumes (Biotechnology in Agriculture Series)

Biotechnology and the Improvement of Forage Legumes (Biotechnology in Agriculture Series)

Editorial Reviews
Book Description
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 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 agronomists concerned with forage crops.

Biotechnology and the Improvement of Forage Legumes (Biotechnology in Agriculture Series),B. D. McKersie,D. C. W. Brown,CABI Publishing,0851991092,Agriculture - Agronomy,Agriculture - General,Biotechnology,Crop improvement,Flowers,Forage Crops,Forage plants,Legumes,Plant Cell Biotechnology,Science/Mathematics,Technology,Technology & Industrial Arts,Agriculture | Biotechnology & Plant Breeding,Technology / Agriculture / Crop Science

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