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Showing 10 out of a total of 30 results for community: Producción Científica.
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Influence of Oil Type and Freshness on the Sensory Perception of Fried Foods
Enríquez-Fernández B.E.
;
Álvarez de la Cadena y Yañez L.
;
Sosa-Morales M.E.
(
2012
)
Microwave thermal treatment for an ostrich meat ready-to-serve dinner
Sosa-Morales M.E.
;
Méndez-Obregón M.
;
Lopez-Malo A.
(
2010
)
Quality of beans (Phaseolus vulgaris L.) after postharvest microwave treatments
Sosa-Morales M.E.
;
Aguilar-Morales M.
;
Cerón-García A.
;
Rojas-Laguna R.
;
López-Malo A.
(
2017
)
The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying
Del Carmen Flores-Álvarez M.
;
Molina-Hernández E.F.
;
Hernández-Raya J.C.
;
Sosa-Morales M.E.
(
2012
)
Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of french fries
Cardoso-Ugarte G.A.
;
Morlán-Palmas C.C.
;
Sosa-Morales M.E.
(
2013
)
Microwave-assisted extraction of betalains from red beet (Beta vulgaris)
Cardoso-Ugarte G.A.
;
Sosa-Morales M.E.
;
Ballard T.
;
Liceaga A.
;
San Martín-González M.F.
(
2014
)
Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries
Enríquez-Fernández B.E.
;
Álvarez de la Cadena y Yañez L.
;
Sosa-Morales M.E.
(
2011
)
Bergamot (Citrus bergamia) oils
Avila-Sosa R.
;
Navarro-Cruz A.R.
;
Sosa-Morales M.E.
;
López-Malo A.
;
Palou E.
(
2015
)
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
)
Aspergillus niger time to growth in dried tomatoes
Gómez-Ramírez C.
;
Sosa-Morales M.E.
;
Palou E.
;
López-Malo A.
(
2013
)
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