List of Articles

• Open Access Article
  • Abstract Page
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  1 - Factors Affecting Ecological and Economic Sustainability of Pistachio in Kerman
  H. رضائی نژاد اشکوری S.N موسوی B. نجفی
  20.1001.1.20086407.1394.7.25.1.6
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Evaluating Economic Effect of Sefidrud River Inflow Reduction on Agriculture of Guilan Province
  M. کاوسی کلاشمی GH. پیکانی ماچیانی
  20.1001.1.20086407.1394.7.25.2.7
• Open Access Article
  • Abstract Page
  • Full-Text
  
  3 - Socio-economic Study of Expanding Pistachio Orchards by Kerman's Pistachio Producers in other Provinces
  m. عبدالهی عزت‌آبادی
  20.1001.1.20086407.1394.7.25.3.8
• Open Access Article
  • Abstract Page
  • Full-Text
  
  4 - Drought Management for Optimazation of Water Resources
  A. ملکی M.J ترکمانی
  20.1001.1.20086407.1394.7.25.4.9
• Open Access Article
  • Abstract Page
  • Full-Text
  
  5 - Estimating the Export Demand Function of Iran's pistachio in Selected Destination Markets
  A. کرباسی A.H توحیدی
  20.1001.1.20086407.1394.7.25.5.0
• Open Access Article
  • Abstract Page
  • Full-Text
  
  6 - The Effects of Climate Change on Agricultural Production and Iranian Economy
  S. KH F. بزازان SH. مدنی
  20.1001.1.20086407.1394.7.25.6.1
• Open Access Article
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  7 - Application of the Malmquist Index to Investigate the Total Factor Productivity of Wheat in the Northern Area of Iran
  F. SH S. احمدی کلیجی M. امین‌روان
  20.1001.1.20086407.1394.7.25.7.2
• Open Access Article
  • Abstract Page
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  8 - The Effects of Exchange Rate Uncertainty on Export of Iranian Date
  A. کوچک زاده S.A جلایی اسفندابادی S. کوچک زاده
  20.1001.1.20086407.1394.7.25.8.3
• Open Access Article
  • Abstract Page
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  9 - Studying Regional Growth Convergence in Iranian Agricultural Sector
  E. اکبری پیرمؤمن سرائی R. مقدسی
  20.1001.1.20086407.1394.7.25.9.4
• Open Access Article
  • Abstract Page
  • Full-Text
  
  10 - Relationship between Subsidies and Productivity Shocks in Agricultural Sector
  M.R اسلامی
  20.1001.1.20086407.1394.7.25.10.5