1) Three-way Crossover Design
三交叉试验设计
2) cross design
交叉试验设计
1.
Of the red mature fruits of 12 tomato breeding lines,the dynamic analysis of multi-factor experiment from cross design including 3 factors was applied to study the rates of deterioration investigated through 21 days preservation,in condition of 4 treatment combinations of 2 environmental factors(temperature and cold injury).
采用3因子交叉试验设计对12个番茄育种品系红熟果实在2个环境因子(温度和冷害)4处理条件下贮藏21 d期间的变质率进行动态分析。
2.
Of the red mature fruits of 12 tomato breeding lines,the analysis of multi-factor experiment from cross design including 3 factors was applied to study the components of the rates of deterioration investigated through 21 days preservation,in condition of 4 treatment combinations of 2 environmental factors(temperature and cold injury).
本文采用3因子交叉试验设计对12个番茄育种品系红熟果实在2个环境因子(温度和冷害)4处理条件下贮藏21 d的变质率进行剖析,结果表明:总体情况,最适温(t=11~13℃)贮藏在受到冷害和无冷害情况下的变质率均低于常温(t=17~25℃)下的两个处理的变质率。
3) Three-way crossover
三交叉试验
4) Cross-over designed trial
交叉设计实验
5) four-way crossover design
4交叉实验设计
6) Partially randomized crossover design
不完全随机的交叉试验设计
补充资料：焦化试验室设计(见焦化厂试验室设计)
焦化试验室设计(见焦化厂试验室设计)
design of coking laboratory
J一aohua shiyanshi sheji焦化试验室设计(design of。oking laborato-ry)见焦化厂试验室设计。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条