DB11/T 199-2021 The cultivation and identification procedures for vegetable variety purity in the field

DB11/T 199.1-2003 Vegetable variety authenticity and purity field inspection procedures - Part 1: General guidelines DB11/T 199.2-2003 Vegetable Variety Authenticity and Purity Field Inspection Procedures - Part 2: Chinese Cabbage (English translation only) DB11/T 199.3-2003 Vegetable variety authenticity and purity field inspection procedures - Part 3: Cabbage. (Note: This is a placeholder and does not reflect a specific standard or regulation. Specific terminology may vary depending on the context and jurisdiction.) DB11/T 199.4-2003 Vegetable Variety Authenticity and Purity Field Inspection Procedures - Part 4: Cauliflower DB11/T 199.5-2003 Vegetable variety authenticity and purity field inspection procedures - Part 5: Rhubarb DB11/T 199.6-2003 Vegetable Variety Authenticity and Purity Field Inspection Procedures - Part 6: Tomato (Note: This document may not exist in English, so I am not able to provide the exact translation.) DB11/T 199.7-2003 Vegetable variety authenticity and purity field inspection procedures - Part 7: Peppers (sweet or hot) DB11/T 199.8-2003 DB11/T 199.8-2003 Field inspection regulations for authenticity and purity of vegetable varieties - Part 8: Cucumber DB11/T 199.9-2003 DB11/T 199.9-2003 Field inspection regulations for authenticity and purity of vegetable varieties - Part 9: Watermelon DB11/T 199.10-2003 Vegetable variety authenticity and purity field inspection procedures - Part 10: Legumes