Gayle M. Volk, Jeanine DeNoma, Kim Hummer, Katheryn Chen The purpose of this training is to demonstrate the process of preparing in vitro cultures of mint and strawberry for reduced-temperature storage at 4 to 5 oC.
Gayle M. Volk, Jeanine DeNoma, Kim Hummer, Katheryn Chen The purpose of this training is to demonstrate the process of preparing in vitro cultures of mint and strawberry for reduced-temperature storage at 4 to 5 oC.