Crop Science

Hydroponic Home Food Gardens..

Hydroponic Home Food Gardens..

Hydroponic Tomatoes..

Hydroponic Tomatoes..

Hydroponics..

Lacto-fermentation is a low-cost technique for reducing nitrogen loss, speeds up the hygienization process and reduces odor emissions in source separated human faeces and urine. When combined with thermophilic composting and biochar supplementation it will produce safe soil conditioners without the ..

This book integrates botanical and linguistic data to analyze and interpret the history of grain legume domestication. It details background information on pulse crop origin and domestication followed by linguistics early in the book. Fourteen chapters follow describing the key pulse crops in the wo..

This book integrates botanical and linguistic data to analyze and interpret the history of grain legume domestication. It details background information on pulse crop origin and domestication followed by linguistics early in the book. Fourteen chapters follow describing the key pulse crops in the wo..

A staple food for more than half of the world’s population, rice is the third most important cereal crop after wheat and corn. This book brings together a wealth of information on the role of mineral nutrition in rice production. Written by an internationally recognized expert, it explains how to ma..

The first section of this volume provides a comprehensive review of the techniques used produce monoclonal hybridoma cell lines and to characterize the antibodies secreted. The second is designed to provide a review of areas in which monoclonal hybridoma antibodies have been of particular advantage...

The judicious use of nitrogen in crop production is highly desirable for both economic and environmental reasons, because much of the nitrogen applied to crop plants goes unused, resulting in environmental problems and waste. This book reviews the practical and theoretical aspects of nitrogen manage..

Preserving quality, maintaining nutritional components, reducing storage losses, and alleviating chilling injury are the major challenges for the fresh produce industry. This book examines the shelf life, quality, physico-chemical and biochemical changes during the storage...