Influencia de microorganismos en la elaboración de bokashi con residuos del cultivo de Banano (Musa sp)
This study evaluated the impact of applying Bokashi (made from banana (Musa sp.) waste and enriched with efficient microorganisms (EM)) on the chemical and physicochemical properties of the substrate. The applied treatments (T2 and T3) showed highly significant differences (p < 0.0001) with respe...
Shranjeno v:
| Glavni avtor: | |
|---|---|
| Format: | bachelorThesis |
| Izdano: |
2025
|
| Teme: | |
| Online dostop: | http://dspace.utb.edu.ec/handle/49000/18160 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|
Označite Komentirajte kot prvi!