Physikalisch-chemische Charakterisierung und antioxidative Untersuchung der Tomate
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Physikalisch-chemische Charakterisierung und antioxidative Untersuchung der Tomate

Physikalisch-chemische Charakterisierung und antioxidative Untersuchung der Tomate


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About the Book

Die Forschungsarbeit wurde durchgeführt, um die physikalisch-chemischen Eigenschaften und die antioxidative Wirkung von 13 ausgewählten Tomatenkeimlingen zu bestimmen, die zwischen Dezember 2012 und Mai 2013 in der südwestlichen Region von Bangladesch gesammelt wurden. Es wurde eine signifikante Variation zwischen den Keimplasmen in Bezug auf die Fruchteigenschaften festgestellt. Der Autor ist verpflichtet, seine aufrichtige Dankbarkeit gegenüber der höchsten Persönlichkeit der Gottheit für die Beendigung des Segens zur Vollendung der Forschungsarbeit und dieses Buches mit einem Gefühl der Hingabe und Sorgfalt auszudrücken. Der Autor drückt seine tiefe Dankbarkeit, seine Verschuldung und seinen tiefen Respekt gegenüber seinen Kollegen des Fachbereichs Agrartechnologie der Universität Khulna in Bangladesch für ihre wissenschaftliche Betreuung, ihre hilfreichen Ratschläge und ihre konstruktive Kritik während der gesamten Dauer der Forschungsarbeit aus. Es ist dem Autor ein großes Vergnügen, seine aufrichtige Dankbarkeit und seinen tiefen Respekt gegenüber seinen geliebten Eltern und Freunden für ihren Segen und ihre ständige Unterstützung zum Ausdruck zu bringen.Großzügiger Dank gilt dem Personal der Zentralbibliothek, der Seminarbibliothek und den Labortechnikern, von denen der Autor wertvolle Informationen für die Studie erhalten hat.


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Product Details
  • ISBN-13: 9786207571123
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Weight: 154 gr
  • ISBN-10: 6207571126
  • Publisher Date: 23 May 2024
  • Height: 229 mm
  • No of Pages: 64
  • Spine Width: 4 mm
  • Width: 152 mm


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Physikalisch-chemische Charakterisierung und antioxidative Untersuchung der Tomate
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Physikalisch-chemische Charakterisierung und antioxidative Untersuchung der Tomate
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