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Plant Cell and Tissue Culture for the Production of Food Ingredients

Fu, Tong-Jen

Plant Cell and Tissue Culture for the Production of Food Ingredients - New Delhi Springer 2000 - 290p.

ISBN: 978-81-8486-301-4

Subjects--Topical Terms:
Agriculture

Dewey Class. No.: 660.6 / FU-P

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Plant Cell and Tissue Culture for the Production of Food Ingredients

Website Designed and Developed by MRSPTU Central Library TeamE-mail Id: librarian@mrsptu.ac.in

Website Designed and Developed by MRSPTU Central Library Team

E-mail Id: librarian@mrsptu.ac.in