2011
Aguirre-Santos, E. A., Rodríguez-Miranda, J., Rosales-Serna, R., Castro-Rosas, J., Ochoa-Martínez, L. A., Valle-Cervantes, S., Gómez-Aldapa, C.A. Determinación de Tiempos de Cocción de Frijol Comun Var. Pinto Saltillo Utilizando dos Metodos. XXXII Encuentro Nacional y 1er Congreso Internacional AMIDIQ.
APPLICATION OF SALTS OF ORGANIC ACIDS IN THE PRESERVATION OF RABBIT MEAT.
Optimization of thermal protein precipitation from acid whey
The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen.
Survival of Brucella abortus in milk fermented with a yoghurt starter culture
An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP
COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION