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4. Effects of Glomus fasciculatum , Azotobacter chroococcum and Vermicompost Leachate on the Production and Quality of Tomato Fruit.

6. Microbial Diversity and Functional Profiles of Three Commercial Biofertilizers and Impacts on the Bacterial Communities of Avocado's Soil Rhizosphere.

8. PHYTOCHEMICAL PROFILE AND ANTIMICROBIAL ACTIVITY OF PLANT EXTRACTS AGAINST PATHOGENIC MICROORGANISMS OF IMPORTANCE TO THE LIVESTOCK INDUSTRY

10. Phytophthora cinnamomi Rands en aguacate

11. Perfil fitoquímico, actividad antimicrobiana y antioxidante de extractos de Gnaphalium oxyphyllum y Euphorbia maculata nativas de Sonora, México

14. Phytophthora cinnamomi Rands en aguacate

15. Actividad antimicrobiana de plantas nativas de Sonora, México, contra bacterias patógenas aisladas de leche de vacas diagnosticadas con mastitis

20. Morphophysiological, Enzymatic, and Elemental Activity in Greenhouse Tomato Saladette Seedlings from the Effect of Plant Growth-Promoting Rhizobacteria

24. SALT TOLERANT PLANTS AS A VALUABLE RESOURCE FOR SUSTAINABLE FOOD PRODUCTION IN ARID AND SALINE COASTAL ZONES.

27. Farming with drip sea water irrigation for Salicornia production in Tierra del Fuego, Argentina

30. Quality and yield of the Cucumis sativus var. Jawell crop under two pest control systems in the Sonoran desert, Mexico

37. Physical-chemical quality of xoconostle fruits (Opuntia matudae and O. joconostle) in the Valle del Mezquital, Hidalgo, Mexico.

38. Influencia de la fertilización en rendimiento y calidad de grano del centeno en la zona árida de Sonora, México

39. Uso sustentable de agostaderos y el sistema vaca-cría en el Noroeste de México

42. TÉCNICA DE ESQUEJES EN AGRICULTURA: UNA ALTERNATIVA A LA VANGUARDIA

46. Cactus diversity in the Sierra del Rosario, Durango, Mexico

47. Crecimiento de plántulas de tomate ('Solanum lycopersicum' L.) tratadas con humato de vermicompost

48. SALT TOLERANT PLANTS AS A VALUABLE RESOURCE FOR SUSTAINABLE FOOD PRODUCTION IN ARID AND SALINE COASTAL ZONES.

49. Effect of sulphatic salinity in quinoa (Chenopodium quinoa Willd.).

50. LIBERACIÓN DE COMPUESTOS FENÓLICOS LIGADOS EN EL GARBANZO (Cicer arietinum L.) UTILIZANDO MICROBIOTA HUMANA INTESTINAL

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