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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/2121
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DC FieldValueLanguage
dc.contributor.advisorSrinivasan V-
dc.contributor.authorThankamani C.K-
dc.contributor.authorHamza S-
dc.contributor.authorJohn Zachariah T-
dc.contributor.authorDinesh R-
dc.contributor.authorPraveena R-
dc.date.accessioned2019-03-07T10:30:30Z-
dc.date.available2019-03-07T10:30:30Z-
dc.date.issued2017-01-
dc.identifier.citationSrinivasan V, Thankamani CK, Hamsa S, John Zachariah T, Dinesh R, Praveena R (Eds. 2017),Organic Spices Production, (Black Pepper, Ginger, Turmeric), Jan 2017, 44p.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2121-
dc.language.isoenen_US
dc.subjectspicesen_US
dc.subjectblack pepperen_US
dc.subjectgingeren_US
dc.subjectturmericen_US
dc.subjectproductionen_US
dc.subjectvarietiesen_US
dc.subjectclimateen_US
dc.subjectsoilen_US
dc.titleOrganic Spices Production - Black Pepper, Ginger, Turmericen_US
dc.typeBooken_US
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