Authors: WESCHEEBELING P ARGAIZJAMET A HERNANDEZPORRAS LG LOPEZMALO A

Citation: P. Wescheebeling et al., PRESERVATION FACTORS AND PROCESSING EFFECTS ON ANTHOCYANIN PIGMENTS IN PLUMS, Food chemistry, 57(3), 1996, pp. 399-403

Authors: WESCHEEBELING P MAITI R GARCIADIAZ G GONZALEZ DI SOSAALVARADO F

Citation: P. Wescheebeling et al., CONTRIBUTIONS TO THE BOTANY AND NUTRITIONAL-VALUE OF SOME WILD AMARANTHUS SPECIES (AMARANTHACEAE) OF NUEVO-LEON, MEXICO, Economic botany, 49(4), 1995, pp. 423-430

Authors: ALANISGUZMAN MG WESCHEEBELING P MAITI R

Citation: Mg. Alanisguzman et al., CHEMICAL, NUTRITIONAL AND FUNCTIONAL-CHARACTERIZATION OF PROTEINS EXTRACTED FROM WILD MUSTARD (BRASSICA-CAMPESTRIS, BRASSICACEAE) SEEDS FROM NUEVO-LEON, MEXICO, Economic botany, 49(3), 1995, pp. 260-268

Authors: CRUZSUAREZ LE RICQUEMARIE D MARTINEZVEGA JA WESCHEEBELING P

Citation: Le. Cruzsuarez et al., EVALUATION OF 2 SHRIMP BY-PRODUCT MEALS AS PROTEIN-SOURCES IN DIETS FOR PENAEUS-VANNAMEI, Aquaculture, 115(1-2), 1993, pp. 53-62