Características fenotípicas del cacao, influenciadas por la aplicación de algas marinas en el Ecuador
This document deals with the phenotypic characteristics of cocoa, influenced by the application of seaweed. If there is no adequate nutrition program, especially with the application of products based on seaweed, it is very likely that low yields will be obtained in the culture in terms of its diffe...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | bachelorThesis |
| 出版: |
2021
|
| 主題: | |
| 在線閱讀: | http://dspace.utb.edu.ec/handle/49000/9283 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽