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Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology.
Pérez-Báez AJ, Valenzuela-Melendres M, Camou JP, González-Aguilar G, Tortoledo-Ortiz O, González-Ríos H, Viuda-Martos M. Pérez-Báez AJ, et al. Among authors: camou jp. Foods. 2021 May 25;10(6):1184. doi: 10.3390/foods10061184. Foods. 2021. PMID: 34070238 Free PMC article.
Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors.
Juneja VK, Valenzuela-Melendres M, Heperkan D, Bautista D, Anderson D, Hwang CA, Peña-Ramos A, Camou JP, Torrentera-Olivera N. Juneja VK, et al. Among authors: camou jp. Int J Food Microbiol. 2016 Nov 7;236:1-8. doi: 10.1016/j.ijfoodmicro.2016.06.028. Epub 2016 Jun 23. Int J Food Microbiol. 2016. PMID: 27427870