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Effect of Azoxystrobin on Wheat (Triticum aestivum L.)

Effect of Azoxystrobin on Wheat (Triticum aestivum L.)von Shailendra Kumar Sie sparen 14% des UVP sparen 14%
Über Effect of Azoxystrobin on Wheat (Triticum aestivum L.)

Wheat (Triticum spp.) is a third most-produced cereal after maize and rice in the world. And known as a ¿King of cereals¿ this crop is grown on more land area than any other commercial food crop. World trade in wheat is greater than for all other crops. Globally, wheat is the leading source of vegetable protein (glutein) in human food, having a higher protein content than other major cereals, maize (corn) or rice. India is the second largest producer in the world.

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  • Sprache:
  • Englisch
  • ISBN:
  • 9786202015417
  • Einband:
  • Taschenbuch
  • Seitenzahl:
  • 60
  • Veröffentlicht:
  • 29. August 2017
  • Abmessungen:
  • 150x4x220 mm.
  • Gewicht:
  • 107 g.
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Beschreibung von Effect of Azoxystrobin on Wheat (Triticum aestivum L.)

Wheat (Triticum spp.) is a third most-produced cereal after maize and rice in the world. And known as a ¿King of cereals¿ this crop is grown on more land area than any other commercial food crop. World trade in wheat is greater than for all other crops. Globally, wheat is the leading source of vegetable protein (glutein) in human food, having a higher protein content than other major cereals, maize (corn) or rice. India is the second largest producer in the world.

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