Effect of Humic Acid and Jeevamrut - Couverture souple

Bharai, Radhika; Verma, Piyush

9786208415594: Effect of Humic Acid and Jeevamrut

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ISBN 10 : 6208415594 ISBN 13 : 9786208415594

Editeur : LAP Lambert Academic Publishing, 2024

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Onion (Allium cepa L.) is one of the oldest bulb crops, known to mankind and consumed worldwide. It is valued for its distinct pungent flavour and is an essential ingredient for the cuisine of many regions. Onion is the queen of the kitchen (Selvaraj, 1976). The onion is preferred mainly because of its green leaves, immature and mature bulbs which are either eaten raw or cooked as a vegetable. Mild flavoured or colourful bulbs are often chosen for salads. The bulbs are used in soups, sauces, condiments, spice, seasoning of many foods and for the preparation of value added edible products. A distinct characteristics of onion is its alliaceous odour, which accounts for their used as food. The pungency in onion is due to volatile compound known as allyl propyl disulphide.

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�diteur: LAP Lambert Academic Publishing
Date d'�dition: 2024
Langue: anglais
ISBN 10: 6208415594
ISBN 13: 9786208415594
Reliure: Broch�
Nombre de pages: 164
Coordonn�es du fabricant: non disponible
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Effect of Humic Acid and Jeevamrut (Paperback)

Radhika Bharai

Edit� par LAP Lambert Academic Publishing, 2024

ISBN 10 : 6208415594 ISBN 13 : 9786208415594

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Paperback. Etat : new. Paperback. Onion (Allium cepa L.) is one of the oldest bulb crops, known to mankind and consumed worldwide. It is valued for its distinct pungent flavour and is an essential ingredient for the cuisine of many regions. Onion is the queen of the kitchen (Selvaraj, 1976). The onion is preferred mainly because of its green leaves, immature and mature bulbs which are either eaten raw or cooked as a vegetable. Mild flavoured or colourful bulbs are often chosen for salads. The bulbs are used in soups, sauces, condiments, spice, seasoning of many foods and for the preparation of value added edible products. A distinct characteristics of onion is its alliaceous odour, which accounts for their used as food. The pungency in onion is due to volatile compound known as allyl propyl disulphide. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N� de r�f. du vendeur 9786208415594

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Effect of Humic Acid and Jeevamrut

Bharai, Radhika; Verma, Piyush

Edit� par LAP Lambert Academic Publishing, 2024

ISBN 10 : 6208415594 ISBN 13 : 9786208415594

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Effect of Humic Acid and Jeevamrut

Bharai, Radhika; Verma, Piyush

Edit� par LAP LAMBERT Academic Publishing, 2024

ISBN 10 : 6208415594 ISBN 13 : 9786208415594

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Effect of Humic Acid and Jeevamrut

Bharai, Radhika; Verma, Piyush

Edit� par LAP LAMBERT Academic Publishing, 2024

ISBN 10 : 6208415594 ISBN 13 : 9786208415594

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Effect of Humic Acid and Jeevamrut

Bharai, Radhika; Verma, Piyush

Edit� par LAP Lambert Academic Publishing, 2024

ISBN 10 : 6208415594 ISBN 13 : 9786208415594

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Effect of Humic Acid and Jeevamrut (Paperback)

Radhika Bharai

Edit� par LAP Lambert Academic Publishing, 2024

ISBN 10 : 6208415594 ISBN 13 : 9786208415594

Neuf Paperback

Vendeur : AussieBookSeller, Truganina, VIC, Australie

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Paperback. Etat : new. Paperback. Onion (Allium cepa L.) is one of the oldest bulb crops, known to mankind and consumed worldwide. It is valued for its distinct pungent flavour and is an essential ingredient for the cuisine of many regions. Onion is the queen of the kitchen (Selvaraj, 1976). The onion is preferred mainly because of its green leaves, immature and mature bulbs which are either eaten raw or cooked as a vegetable. Mild flavoured or colourful bulbs are often chosen for salads. The bulbs are used in soups, sauces, condiments, spice, seasoning of many foods and for the preparation of value added edible products. A distinct characteristics of onion is its alliaceous odour, which accounts for their used as food. The pungency in onion is due to volatile compound known as allyl propyl disulphide. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. N� de r�f. du vendeur 9786208415594

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