Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/494447
Full metadata record
DC FieldValueLanguage
dc.coverage.spatialBotany
dc.date.accessioned2023-06-26T11:49:18Z-
dc.date.available2023-06-26T11:49:18Z-
dc.identifier.urihttp://hdl.handle.net/10603/494447-
dc.description.abstractA Study of Growth Behaviour and Biochemical Aspects of Certain Cultivars Of Phaseolus Mungo L. ROXB Under Varying Concentrations of Sulphur Dioxide. newline
dc.format.extent179
dc.languageEnglish
dc.relationBibliography - 350
dc.rightsuniversity
dc.titleStudies on Comparative Growth Behaviour and Biochemical Aspects of Certain Cultivars Of Phaseolus Mungo L ROXB Under Varying Concentrations of Sulphur Dioxide
dc.title.alternativeNone
dc.creator.researcherYadav, Shalin
dc.subject.keywordBiology
dc.subject.keywordBiology and Biochemistry
dc.subject.keywordLife Sciences
dc.description.noteReferences p. 1-39
dc.contributor.guideBhardwaj, Mukesh K
dc.publisher.placeAgra
dc.publisher.universityDr. B. R. Ambedkar University Agra
dc.publisher.institutionDepartment of Botany
dc.date.registered2008
dc.date.completed2012
dc.date.awarded2012
dc.format.dimensions30 cm
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.pdfAttached File218.81 kBAdobe PDFView/Open
02-perlimnary pages .pdf1.23 MBAdobe PDFView/Open
03-content.pdf84.87 kBAdobe PDFView/Open
04-abstract.pdf673.63 kBAdobe PDFView/Open
05-chapter 1.pdf3.3 MBAdobe PDFView/Open
06-chapter 2.pdf10.72 MBAdobe PDFView/Open
07-chapter 3.pdf6.35 MBAdobe PDFView/Open
08-chapter 4.pdf6.24 MBAdobe PDFView/Open
09-chapter 5.pdf7.66 MBAdobe PDFView/Open
10-chapter 6.pdf4.66 MBAdobe PDFView/Open
11-annexure.pdf13.44 MBAdobe PDFView/Open
80_recommendation.pdf4.66 MBAdobe PDFView/Open


Items in Shodhganga are licensed under Creative Commons Licence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0).

Altmetric Badge: