Parâmetros químicos e qualidade de salsa em função de substratos orgânicos associados ao biochar
Made available in DSpace on 2017-05-12T14:47:40Z (GMT). No. of bitstreams: 1 Tese Francielly_ Torres dos Santos.pdf: 2692597 bytes, checksum: db1b8713e9d8a55de139153f5a86a29e (MD5) Previous issue date: 2016-02-16 === Parsley has been widely traded as a flavoring in Brazil and worldwide. The qualit...
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Format: | Others |
Language: | Portuguese |
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Universidade Estadual do Oeste do Parana
2017
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Online Access: | http://tede.unioeste.br:8080/tede/handle/tede/271 |