College Station / Memphis / Scoville / NAv Cultivar / Las Cruces / Cary / New York / /
Company
CABI Publishing / W.R. Grace & Co. / /
Country
Chile / / /
Event
Natural Disaster / /
Facility
Texas A&M University / Plant Dis / New Mexico State University / N141 Skeen Hall / Plant Pathology / SAS Institute / Kansas State University / Ohio State University / Leyendecker Plant Science Research Center / Plant Health Progress / Agricultural Experiment Station / NMSU Agricultural Experiment Station / /
IndustryTerm
chile pepper products / sodium hypochlorite solution / mL solution / aqueous solutions / fresh and processing market / pepper plant pathogen systems / /
Organization
SAS Institute / St. Paul / Paul W. Bosland Department of Plant and Environmental Sciences / Department of Soil and Crop Sciences / New Mexico State University / Kansas State University / American Phytopathological Society / Ohio State University / Texas A&M University / Leigh Murray Department of Statistics / Cooperative Extension Service / Soumaila Sanogo Department of Entomology / Plant Pathology / and Weed Science / Cooperative State Research / Education / and Extension Service / Leyendecker Plant Science Research Center / /
Person
Joe Parker / Mohammed B. Tahboub / Joe E. Parker / Steve Thomas / Carmen Sanogo / /
Position
Walker / representative / Carpenter / /
ProvinceOrState
Texas / Kansas / New Mexico / Ohio / Minnesota / South Carolina / New York / Arizona / /
HORTSCIENCE 43(6):1846–Heat Level in Chile Pepper in Relation to Root and Fruit Infection by Phytophthora capsici Mohammed B. Tahboub