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IMPREGNACIÓN AL VACÍO COMO ESTRATEGIA PARA MEJORAR LA CALIDAD Y ESTABILIDAD DE PRODUCTOS FRESCOS Y DESHIDRATADOS DE NOPAL
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EFFECT OF PULSED LIGHT TREATMENT ON PHYSICOCHEMICAL AND PHYTOCHEMICAL PARAMETERS OF BEETROOT, BLACKBERRY AND RED PRICKLY PEAR
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Development of a Sigmoidal Power Model to Simplify the Description of Microbial Growth Curves
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