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EFFECT OF HUMIC ACID AND JEEVAMRUT: ON GROWTH, YIELD AND QUALITY OF ONION (Allium cepa L.) - Softcover
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Onion (Allium cepa L.) is one of the oldest bulb crops, known to mankind and consumed worldwide. It is valued for its distinct pungent flavour and is an essential ingredient for the cuisine of many regions. Onion is the queen of the kitchen (Selvaraj, 1976). The onion is preferred mainly because of its green leaves, immature and mature bulbs which are either eaten raw or cooked as a vegetable. Mild flavoured or colourful bulbs are often chosen for salads. The bulbs are used in soups, sauces, condiments, spice, seasoning of many foods and for the preparation of value added edible products. A distinct characteristics of onion is its alliaceous odour, which accounts for their used as food. The pungency in onion is due to volatile compound known as allyl propyl disulphide.
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Effect of Humic Acid and Jeevamrut
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Effect of Humic Acid and Jeevamrut
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ISBN 13: 9786208415594
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Effect of Humic Acid and Jeevamrut (Paperback)
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LAP Lambert Academic Publishing, 2024
ISBN 10: 6208415594
ISBN 13: 9786208415594
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Paperback. Zustand: new. Paperback. Onion (Allium cepa L.) is one of the oldest bulb crops, known to mankind and consumed worldwide. It is valued for its distinct pungent flavour and is an essential ingredient for the cuisine of many regions. Onion is the queen of the kitchen (Selvaraj, 1976). The onion is preferred mainly because of its green leaves, immature and mature bulbs which are either eaten raw or cooked as a vegetable. Mild flavoured or colourful bulbs are often chosen for salads. The bulbs are used in soups, sauces, condiments, spice, seasoning of many foods and for the preparation of value added edible products. A distinct characteristics of onion is its alliaceous odour, which accounts for their used as food. The pungency in onion is due to volatile compound known as allyl propyl disulphide. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Bestandsnummer des Verkäufers 9786208415594
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Effect of Humic Acid and Jeevamrut
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LAP Lambert Academic Publishing, 2024
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ISBN 13: 9786208415594
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EFFECT OF HUMIC ACID AND JEEVAMRUT
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Effect of Humic Acid and Jeevamrut (Paperback)
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LAP Lambert Academic Publishing, 2024
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ISBN 13: 9786208415594
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Paperback. Zustand: new. Paperback. Onion (Allium cepa L.) is one of the oldest bulb crops, known to mankind and consumed worldwide. It is valued for its distinct pungent flavour and is an essential ingredient for the cuisine of many regions. Onion is the queen of the kitchen (Selvaraj, 1976). The onion is preferred mainly because of its green leaves, immature and mature bulbs which are either eaten raw or cooked as a vegetable. Mild flavoured or colourful bulbs are often chosen for salads. The bulbs are used in soups, sauces, condiments, spice, seasoning of many foods and for the preparation of value added edible products. A distinct characteristics of onion is its alliaceous odour, which accounts for their used as food. The pungency in onion is due to volatile compound known as allyl propyl disulphide. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Bestandsnummer des Verkäufers 9786208415594
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Effect of Humic Acid and Jeevamrut
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LAP Lambert Academic Publishing, 2024
ISBN 10: 6208415594
ISBN 13: 9786208415594
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Effect of Humic Acid and Jeevamrut
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LAP Lambert Academic Publishing, 2024
ISBN 10: 6208415594
ISBN 13: 9786208415594
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Effect of Humic Acid and Jeevamrut (Paperback)
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LAP Lambert Academic Publishing, 2024
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ISBN 13: 9786208415594
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Paperback. Zustand: new. Paperback. Onion (Allium cepa L.) is one of the oldest bulb crops, known to mankind and consumed worldwide. It is valued for its distinct pungent flavour and is an essential ingredient for the cuisine of many regions. Onion is the queen of the kitchen (Selvaraj, 1976). The onion is preferred mainly because of its green leaves, immature and mature bulbs which are either eaten raw or cooked as a vegetable. Mild flavoured or colourful bulbs are often chosen for salads. The bulbs are used in soups, sauces, condiments, spice, seasoning of many foods and for the preparation of value added edible products. A distinct characteristics of onion is its alliaceous odour, which accounts for their used as food. The pungency in onion is due to volatile compound known as allyl propyl disulphide. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Bestandsnummer des Verkäufers 9786208415594
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Effect of Humic Acid and Jeevamrut
Verlag:
LAP Lambert Academic Publishing, 2024
ISBN 10: 6208415594
ISBN 13: 9786208415594
Neu
Softcover
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