Effect of several crop residues on growth and quality of Brassica rapa (L.)
Chemical analysis was conducted in a laboratory to determine nutrient levels of B. rapa after application of the residues. Chili and paddy residues were prepared by grinding the leaf and stem parts while okra pod was used to prepare the residues
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Terengganu:
Universiti Malaysia Terengganu,
2008.
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| Summary: | Chemical analysis was conducted in a laboratory to determine nutrient levels of B. rapa after application of the residues. Chili and paddy residues were prepared by grinding the leaf and stem parts while okra pod was used to prepare the residues |
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| Physical Description: | x, 53 p.; 30 cm.. |