Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/119662
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DC FieldValueLanguage
dc.coverage.spatialBotany
dc.date.accessioned2016-10-28T09:25:39Z-
dc.date.available2016-10-28T09:25:39Z-
dc.identifier.urihttp://hdl.handle.net/10603/119662-
dc.description.abstractAbstract not available
dc.format.extentxvi, 239p.
dc.languageEnglish
dc.relation201-239
dc.rightsuniversity
dc.titleTo study the distribution of essential amino acids in different tissues of Amaranthus spinosus linn in respect to their physiological significance
dc.title.alternative
dc.creator.researcherKar, Subhendu Bhusan
dc.subject.keywordAcids
dc.subject.keywordAmaramthus
dc.subject.keywordDistribution
dc.subject.keywordEssential
dc.subject.keywordTissues
dc.description.noteData not available
dc.contributor.guidePatnaik, K K
dc.publisher.placeBhubaneshwar
dc.publisher.universityUtkal University
dc.publisher.institutionDepartment of Botany
dc.date.registeredn.d.
dc.date.completed31/12/1992
dc.date.awardedn.d.
dc.format.dimensions29cm.
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Botany

Files in This Item:
File Description SizeFormat 
01_title page.pdfAttached File29.7 kBAdobe PDFView/Open
02_dedication.pdf7.79 kBAdobe PDFView/Open
03_certificate.pdf30.34 kBAdobe PDFView/Open
04_acknowledgement.pdf39.36 kBAdobe PDFView/Open
05_preface.pdf39.04 kBAdobe PDFView/Open
06_content.pdf43.63 kBAdobe PDFView/Open
07_list of table.pdf109.57 kBAdobe PDFView/Open
08_list of figures.pdf46.36 kBAdobe PDFView/Open
09_list of plates.pdf37.76 kBAdobe PDFView/Open
10_abbreviation.pdf12.28 kBAdobe PDFView/Open
11_chapter 1.pdf1.18 MBAdobe PDFView/Open
12_chapter 2.pdf1.25 MBAdobe PDFView/Open
13_chapter 3.pdf609.15 kBAdobe PDFView/Open
14_chapter 4.pdf1.15 MBAdobe PDFView/Open
15_chapter 5.pdf952.57 kBAdobe PDFView/Open
16_plates.pdf1.47 MBAdobe PDFView/Open
17_general discussion and summary.pdf1.25 MBAdobe PDFView/Open
18_bibliography.pdf1.06 MBAdobe PDFView/Open


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