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52 Item(s)
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Rs.
2,073.00
Egg and Its Structure
1 x
Rs.
40.00
10 Types of Processed Milk
1 x
Rs.
45.00
E-Mail Skills: An Introduction
3 x
Rs.
20.00
Tamarillo, the Tree Tomato
1 x
Rs.
45.00
Garden Cress, Water Cress & Land Cress
1 x
Rs.
19.00
Different Types of Tomato Chutneys
2 x
Rs.
15.00
Tomatillo: Growing Practices
1 x
Rs.
19.00
Chile: Nutritional & Medicinal Value
1 x
Rs.
45.00
Leafy Greens: Chicory
1 x
Rs.
40.00
Nutrition in Sapota or Sapodilla
2 x
Rs.
15.00
Nutrition in Cranberries
2 x
Rs.
15.00
Pinterest: Social Website for Images
2 x
Rs.
15.00
Genetically Modified Crops
2 x
Rs.
49.00
Parasitic Plants: Loranthus
2 x
Rs.
20.00
Physical Exercises for Health
1 x
Rs.
20.00
Nutrition in Grapefruits
1 x
Rs.
40.00
Nutrition in Papaya Fruit
1 x
Rs.
20.00
Growing Organic Tomato
1 x
Rs.
65.00
Leadership: Five Challenges
1 x
Rs.
30.00
Nutrition in Beet Greens
1 x
Rs.
30.00
Nutrient Rich Citrus Fruits
1 x
Rs.
99.00
Fruit Production: Pomegranate
1 x
Rs.
45.00
Human Personality Concept
1 x
Rs.
20.00
Career in Floristry & Floriculture
1 x
Rs.
20.00
Rules of Fertilizer Application
1 x
Rs.
40.00
AGRIHORTICO eLearning on Nutrient-Rich Berries
1 x
Rs.
499.00
Perennial Vegetable: Jerusalem Artichoke
1 x
Rs.
80.00
Container Gardening: Introduction
2 x
Rs.
35.00
Different Varieties of Ginger Pickles
1 x
Rs.
30.00
Nutrition in Pineapple Fruit
1 x
Rs.
20.00
Home-Based Enterprises
1 x
Rs.
65.00
Nutrition in Raw Dill Greens
1 x
Rs.
50.00
Personal Growth: Four Levels
1 x
Rs.
25.00
Passionfruit: Growing Practices
1 x
Rs.
19.00
Leafy Greens: Amaranth Greens
1 x
Rs.
40.00
Curry Leaf Chutney Recipes
1 x
Rs.
20.00
Time Management Techniques
1 x
Rs.
20.00
Exports of Organic Products
1 x
Rs.
20.00
Calathea: A House Plant
1 x
Rs.
20.00
Leafy Greens: Swisschard
1 x
Rs.
30.00
Organic Growing: Green Manuring
1 x
Rs.
25.00
Farm Management Science
1 x
Rs.
20.00
Making Cauliflower Pickles
1 x
Rs.
20.00
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Processed Products of Tomatoes
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Process of Goal Setting
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Problems in Pickle-Making
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Problem Solving Techniques
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Principles of Networking
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Principles of Great Work
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Principles of Floral Designing
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Principles of Communication
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Preserved Fruits & Vegetables
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36.00
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35.00
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Preparation of Making Jelly
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Preparation of Making Jam
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24.00
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20.00
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Precision Farming: An Introduction
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32.00
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