Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/925Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | GOPALAM, A | - |
| dc.contributor.author | ZACHARIAH, T JOHN | - |
| dc.contributor.author | NIRMAL BABU, K | - |
| dc.contributor.author | RAMADASAN, A | - |
| dc.date.accessioned | 2017-12-07T09:35:25Z | - |
| dc.date.available | 2017-12-07T09:35:25Z | - |
| dc.date.issued | 1990 | - |
| dc.identifier.citation | INDIAN PERFUMER, 1990, Vol.34, No.2, pp.152-156 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/925 | - |
| dc.title | Effect of different methods of white pepper preparation on the chemical and aroma quality in selected cultivars of Piper nigrum L. | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | CROP PRODUCTION | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| REPRINT-056.pdf | 344.7 kB | Adobe PDF |  View/Open |
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