Shabir Ahmad Dar

Shabir Ahmad Dar

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1.
Maize Improvement37 %
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₹17,999
₹11,339
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Release:
25 Mar 2024
Language:
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2.
Sustainable Postharvest Technologies for Fruits and Vegetables43 %
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3.
Maize Improvement37 %
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₹17,999
₹11,339
Binding:
Hardback
Release:
11 Mar 2023
Language:
English
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4.
Emerging Technologies for Shelf-Life Enhancement of Fruits41 % NR
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₹9,793
₹5,778
Binding:
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Release:
13 Dec 2021
Language:
English
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5.
Library and Information Science42 %
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₹1,000
₹580
Binding:
Hardback
Release:
25 Dec 2019
Language:
English
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6.
Quality Breeding in Field Crops37 %
Publisher: Springer
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₹14,999
₹9,449
Binding:
Hardback
Release:
01 Mar 2019
Language:
English
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7.
Minor FruitsNR
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₹19,975
Binding:
Hardback
Release:
10 Feb 2025
Language:
English
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8.
Shelf Life and Food SafetyNR
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9.
Aquatic Pollution2 % NR
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₹19,388
₹19,000
Binding:
Hardback
Release:
16 Aug 2024
Language:
English
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10.
Maize Improvement2 % NR
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₹4,725
₹4,631
Binding:
Paperback
Release:
11 Mar 2023
Language:
English
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11.
Shelf Life and Food Safety2 % NR
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12.
Emerging Technologies for Shelf-Life Enhancement of Fruits2 % NR
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₹16,333
₹16,006
Binding:
Hardback
Release:
12 May 2020
Language:
English
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13.
Information Seeking Behavior6 % NR
Publisher: Lulu Press
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₹721
₹678
Binding:
Paperback
Release:
27 Jun 2017
Language:
English
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14.
BLUE RIBBON Comprehensive Question Bank For Fisheries Science JRF/SRF/NET/ARS
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15.
Pesca con reti da posta della costa di Jaleshwar, Veraval Gujarath India5 % NR
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₹3,784
₹3,595
Binding:
Paperback
Release:
31 Mar 2024
Language:
Italian
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16.
Kiemennetzfischerei an der Jaleshwar-Küste, Veraval Gujarath Indien5 % NR
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₹3,784
₹3,595
Binding:
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Release:
31 Mar 2024
Language:
German
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17.
Grundlagen der Fischerei5 % NR
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₹5,368
₹5,100
Binding:
Paperback
Release:
27 May 2024
Language:
German
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18.
Fundamentos da pesca5 % NR
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₹5,368
₹5,100
Binding:
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Release:
27 May 2024
Language:
Portuguese
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19.
Fondamenti di pesca5 % NR
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₹5,368
₹5,100
Binding:
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Release:
27 May 2024
Language:
Italian
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20.
Principes de base de la pêche5 % NR
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₹5,368
₹5,100
Binding:
Paperback
Release:
27 May 2024
Language:
French
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