Handbook for Rhizobia PDF Download
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Author: Padma Somasegaran
Publisher: Springer Science & Business Media
ISBN: 1461383757
Category : Technology & Engineering
Languages : en
Pages : 456
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Book Description
Rhizobia are bacteria which inhabit the roots of plants in the pea family and "fix" atmospheric nitrogen for plant growth. They are thus of enormous economic importance internationally and the subject of intense research interest. Handbook for Rhizobia is a monumental book of practical methods for working with these bacteria and their plant hosts. Topics include the general microbiological properties of rhizobia and their identification, their potential as symbionts, methods for inoculating rhizobia onto plants, and molecular genetics methods for Rhizobium in the laboratory. The book will be invaluable to Rhizobium scientists, soil microbiologists, field and laboratory researchers at agricultural research centers, agronomists, and crop scientists.
Author: Padma Somasegaran
Publisher: Springer Science & Business Media
ISBN: 1461383757
Category : Technology & Engineering
Languages : en
Pages : 456
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Book Description
Rhizobia are bacteria which inhabit the roots of plants in the pea family and "fix" atmospheric nitrogen for plant growth. They are thus of enormous economic importance internationally and the subject of intense research interest. Handbook for Rhizobia is a monumental book of practical methods for working with these bacteria and their plant hosts. Topics include the general microbiological properties of rhizobia and their identification, their potential as symbionts, methods for inoculating rhizobia onto plants, and molecular genetics methods for Rhizobium in the laboratory. The book will be invaluable to Rhizobium scientists, soil microbiologists, field and laboratory researchers at agricultural research centers, agronomists, and crop scientists.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309046858
Category : Medical
Languages : en
Pages : 208
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Book Description
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Author: C. A. Magoon
Publisher:
ISBN:
Category : Legume inoculation
Languages : en
Pages : 24
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Book Description
Author: Alonzo Frederick Vass
Publisher:
ISBN:
Category : Agricultural extension work
Languages : en
Pages : 12
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Book Description
Author: American Society of Agronomy
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 404
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Book Description
Author: Percy Edgar Brown
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 16
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 24
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Book Description
Author: Percy Edgar Brown
Publisher:
ISBN:
Category : Legumes
Languages : en
Pages : 24
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Book Description
Author:
Publisher: Food & Agriculture Org.
ISBN: 9789251014417
Category : Science
Languages : en
Pages : 80
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Book Description
Nitrogen-fixing legumes; The nitrogen cycle; Rhizobia-nodule bacteria; Inoculants and inoculation; Determining the need for inoculation; Methods of inoculation; Compatibility of rhizobia with pesticides and micronutrients; Mineral nutrition of the symbiosis; Inoculation costs; Extension work on inoculation.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1064
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Book Description
