Genetic and morphological variation in selected species of jasminum l oleaceae

dc.contributor.guide	Rosakutty P J
dc.coverage.spatial
dc.creator.researcher	Anusha A
dc.date.accessioned	2017-07-24T09:02:27Z
dc.date.available	2017-07-24T09:02:27Z
dc.date.awarded	n.d
dc.date.completed	2015
dc.date.registered	n.d
dc.description.abstract	Jasmine syrup, made from jasmine flowers is used for flavoring newline
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent	xvi, 119
dc.identifier.uri	http://hdl.handle.net/10603/160843
dc.language	English
dc.publisher.institution	Department of Plant Biology
dc.publisher.place	Tirunelveli
dc.publisher.university	Manonmaniam Sundaranar University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	accumulate mutations
dc.subject.keyword	developed in order
dc.subject.keyword	epidermal surfaces
dc.title	Genetic and morphological variation in selected species of jasminum l oleaceae
dc.title.alternative
dc.type.degree	Ph.D.