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2016•Unpublished venueRequires access

EFFECT OF LEVELS OF N, P AND K ON THE YIELD AND QUALITY OF CHERRY TOMATO (Solanum lycopersicum var. cerasiforme)

Navjot Singh Gill

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Key concepts: Solanum, Cherry tomato, Horticulture, Yield (engineering), Biology, Physics, Thermodynamics

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EFFECT OF LEVELS OF N, P AND K ON THE YIELD AND QUALITY OF CHERRY TOMATO (Solanum lycopersicum var. cerasiforme) — Research Paper | ScholarLens