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Improving Cull Cow Meat Quality Using Vacuum Impregnation.
Leal-Ramos MY, Alarcón-Rojo AD, Gutiérrez-Méndez N, Mújica-Paz H, Rodríguez-Almeida F, Quintero-Ramos A. Leal-Ramos MY, et al. Among authors: mujica paz h. Foods. 2018 May 7;7(5):74. doi: 10.3390/foods7050074. Foods. 2018. PMID: 29735916 Free PMC article.
Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti.
Martínez-Rodríguez Y, Acosta-Muñiz C, Olivas GI, Guerrero-Beltrán J, Rodrigo-Aliaga D, Mujica-Paz H, Welti-Chanes J, Sepulveda DR. Martínez-Rodríguez Y, et al. Among authors: mujica paz h. Int J Food Microbiol. 2014 Jan 3;168-169:42-6. doi: 10.1016/j.ijfoodmicro.2013.10.012. Epub 2013 Oct 29. Int J Food Microbiol. 2014. PMID: 24239974