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Evaluation of sulphur oxidzing microorganisms with various sulphur levels in green gram (Vigna radita L) Khatal, L.M; Shinde, D.B [Gd.]

By: Khatal, L.MContributor(s): Khatal, L.M | Shinde, D.B [Gd.]Material type: Text

TextPublication details: M.P.K.V Rahuri M.P.K.V Rahuri 2009Description: 92 ppOther title: Evaluation of sulphur oxidzing microorganisms with various sulphur levels in green gram (Vigna radita L)Subject(s): Agricultural MicrobiologyDDC classification: 630.576/KHA

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Thesis	Mahatma Phule Krishi Vidyapeeth	630.576/KHA (Browse shelf(Opens below))	1	Available		T06645

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Previous	630.576/KHA Further biochemical changes involved in cross-protection with mild strains of citrus tristeza virus in kagzi lime.	630.576/KHA Interaction of rhizobium spp. in relation to nodulation in chickpea.	630.576/KHA Studies on the associative effect of Inoculation of rhizobium leguminosarum and bacillus sp. on the yield of chickpea.	630.576/KHA Evaluation of sulphur oxidzing microorganisms with various sulphur levels in green gram (Vigna radita L)	630.576/KHE Effect of Azotobacter chroococcum on the Rhizosphere Microorganism of tomato plant.	630.576/KHO Studies on the effect of bacterial antagonist on the control of Scalerotium wilt of groundnut.	630.576/KHO Response of pigeonpea varieties to VA-mycorrhia Inoculation.	Next

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