| 1001 |
Biological Control of the Tomato Wilt Caused by Clavibacter michiganensis subsp. michiganensis, Using Formulated Plant Growth-Promoting Bacteria |
Department of Plant Pathology |
2019 |
| 1002 |
Biological Control of Tomato Wilt Caused by Clavibacter michiganensis subsp. michiganensis Using Formulated Plant Growth-Promoting Bacteria |
Department of Plant Pathology |
2019 |
| 1003 |
Biological Control of Tomato Wilt Caused by Clavibacter michiganensis subsp. michiganensis Using Formulated Plant Growth-Promoting Bacteria |
Department of Plant Pathology |
2019 |
| 1004 |
Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies
|
Department of Food Science and Technology |
2019 |
| 1005 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
Department of Food Science and Technology |
2019 |
| 1006 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
Department of Food Science and Technology |
2019 |
| 1007 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
Department of Food Science and Technology |
2019 |
| 1008 |
Carcass Characteristics and Nutritional Composition of Some
Edible Chicken By-products |
Department of Food Science and Technology |
2019 |
| 1009 |
Characterization of β-carotene Extracted from Orange Peels and its Use as a Natural Colorant and Antioxidant in Ice Cream. |
Department of Food Science and Technology |
2019 |
| 1010 |
Chelated Iron and Magnesium Boost Productivity and Anthocyanins
Content in Calyces of Hibiscus sabdariffa L. |
Department of Floriculture |
2019 |
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