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Showing 10 out of a total of 46 results for community: Producción Científica.
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Inactivation of Salmonella Typhimurium in fresh vegetables using water-assisted microwave heating
De La Vega-Miranda B.
;
Santiesteban-López N.A.
;
López-Malo A.
;
Sosa-Morales M.E.
(
2012
)
Modeling of heat and mass transfer during baking of biscuits
Sosa-Morales M.E.
;
Guerrero-Cruz G.
;
Gonzalez-Loo H.
;
Velez-Ruiz J.F.
(
2004
)
Aspergillus niger time to growth in dried tomatoes
Gómez-Ramírez C.
;
Sosa-Morales M.E.
;
Palou E.
;
López-Malo A.
(
2013
)
Thermal inactivation of Botrytis cinerea conidia in synthetic medium and strawberry puree
Villa-Rojas R.
;
Sosa-Morales M.E.
;
López-Malo A.
;
Tang J.
(
2012
)
Rheological and physicochemical properties of some custard model systems
Elizondo-Rosales G.A.
;
Sosa-Morales M.E.
;
Rodriguez-Hernandez A.I.
;
Vélez-Ruiz J.F.
(
2008
)
Combination of hot air drying and deep-fat frying to reduce the oil content in chicken nuggets
Martínez-Ávila M.
;
Vélez-Ruiz J.F.
;
Sosa-Morales M.E.
(
2010
)
Mass, thermal and quality aspects of deep-fat frying of pork meat
Sosa-Morales M.E.
;
Orzuna-Espíritu R.
;
Vélez-Ruiz J.F.
(
2006
)
Hot water bath treatments assisted by microwave energy to delay postharvest ripening and decay in strawberries (Fragaria × ananassa)
Villa-Rojas R.
;
López-Malo A.
;
Sosa-Morales M.E.
(
2011
)
Recent Studies Related to Microwave Processing of Fluid Foods
Salazar-González C.
;
Martín-González M.F.S.
;
López-Malo A.
;
Sosa-Morales M.E.
(
2012
)
Processing and additives for frozen dough and their influence on the quality of final baked products
Sosa-Morales M.E.
;
González-Loo H.
;
Vélez-Ruiz J.F.
(
2009
)
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Sosa-Morales M.E. (46)
López-Malo A. (16)
Vélez-Ruiz J.F. (11)
Cardoso-Ugarte G.A. (5)
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2002 - 2009 (16)
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