ஆய்வு கட்டுரை
Challenges of producing food on a warming planet and adaptation
Arsheen Tabassum, D.Sunita, M.Shailaja Raj
தொகுதி 6, பிரச்சினை 6 (2011)
ஆய்வு கட்டுரை
Effect of biomethanated distillery spentwash and pressmud biocompost on microbial and enzyme dynamics in soil
M.Selvamurugan, N.B.Nandakumar, P.Doraisamy, M.Maheswari
ஆய்வு கட்டுரை
Co-relation of flouride with other parameter of physio chemical studies of daltonganj block area, Palamau district, Jharkhand to identify flurosis affected areas and its impact on environment
K.K.Tiwary, A.K.Shrivastva, S.Mishra, R.R.Jha
ஆய்வு கட்டுரை
S/S Technology acts as a tool for protecting the environment from hazardous pollutants
Rana Pratap Singh, Rubina Chaudhary, Shukti Tomar
ஆய்வு கட்டுரை
Density and diversity of aquatic avifauna and climate change in the wetland of hassan district, Karnataka, India
B.S.Ravikumar
ஆய்வு கட்டுரை
Determination of real loss (the permanent loss) of water in Raiwada source network in Visakhapatnam water supply system - A case study
Vazeer Mahamood, V.Chandraiah
ஆய்வு கட்டுரை
Total levels and equilibrium-based phyto- and bioaccessibility of heavy metals as tools to assess sediment quality in recreational waterways
Tsanangurayi Tongesayi, Ester Booth, Sade Stevens, Eric Winter
ஆய்வு கட்டுரை
The behaviour of cadmium adsorption on someEgyptian surface soils
Elmetwaly M.Selim, Faiz F.Assaad, Mohamed E.EL-Hefnawy
ஆய்வு கட்டுரை
Microbial community changes induced by thiocyanate released from sago factory effluent
V.R.Muthukumaran, P.Visvanathan, R.S.Ganesh Kumar, L.Macklin Rani, M.Govindaraju
ஆய்வு கட்டுரை
Statistical analysis of the most important obstacles that face the employees in environmental tourism sector in Aqaba/Jordan
Sanả̮̮̮̉̉̉̉aOdat
ஆய்வு கட்டுரை
Temporal variations of air pollution and meteorological effects in Al-Hashimeya town, Zarqa - Jordan
Sanả̮̮̮̉̉̉̉aOdat
ஆய்வு கட்டுரை
Microbiological characterization of fish waste and treatment assay by fermentation
B.Salouhi, E.Berny, H.Z.Sqalli,M.Ouhssine, A.Chaouch, M.Elyachioui, M.Jadal
