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Nutrient Uptake and Quality of Green Chilli as Influenced by The Application of Organic Sources of Nitrogen
Nutrient Uptake and Quality of Green Chilli as Influenced by The Application of Organic Sources of Nitrogen
2016
V. M. Mandave
R.L. Bhilare
S. B. Deshmukh
B. B. Meher
Keywords:
ascorbic acid
quality
Nutrient
Food science
Nitrogen
Chemistry
Correction
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