1. Shodhganga@INFLIBNET
  2. University of Calicut
  3. Indian Institute of Spices Research
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/585971
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2024-08-28T11:25:46Z-
dc.date.available2024-08-28T11:25:46Z-
dc.identifier.urihttp://hdl.handle.net/10603/585971-
dc.description.abstractnewline
dc.format.extent273 p.
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleImprovement of red ginger Zingiber officinale Rosc through in vitro and in vivo studies
dc.title.alternativeImprovement of red ginger (Zingiber officinale Rosc.) through in vitro and in vivo studies
dc.creator.researcherNeenu Maria George
dc.subject.keywordAgricultural Sciences
dc.subject.keywordFood Science and Technology
dc.subject.keywordLife Sciences
dc.description.note
dc.contributor.guideD Prasath
dc.publisher.placeKozhikode
dc.publisher.universityUniversity of Calicut
dc.publisher.institutionIndian Institute of Spices Research
dc.date.registered
dc.date.completed2024
dc.date.awarded2024
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Indian Institute of Spices Research

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80_recommendation.pdfAttached File180.77 kBAdobe PDFView/Open
abstract.pdf175.88 kBAdobe PDFView/Open
appendix.pdf654.71 kBAdobe PDFView/Open
chapter 1.pdf201.51 kBAdobe PDFView/Open
chapter 2.pdf400.37 kBAdobe PDFView/Open
chapter 3 .pdf646.47 kBAdobe PDFView/Open
chapter 4.pdf5.34 MBAdobe PDFView/Open
chapter 5.pdf194.58 kBAdobe PDFView/Open
contents.pdf174.46 kBAdobe PDFView/Open
preli.pdf1.14 MBAdobe PDFView/Open
title.pdf111.26 kBAdobe PDFView/Open
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