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Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti.
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
Combined effect of high hydrostatic pressure and mild heat treatments on pectin methylesterase (PME) inactivation in comminuted orange.
Tejada-Ortigoza V, Escobedo-Avellaneda Z, Valdez-Fragoso A, Mújica-Paz H, Welti-Chanes J.
Tejada-Ortigoza V, et al. Among authors: mujica paz h.
J Sci Food Agric. 2015 Sep;95(12):2438-44. doi: 10.1002/jsfa.6969. Epub 2014 Nov 24.
J Sci Food Agric. 2015.
PMID: 25345712
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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.
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