Publicaciones en colaboración con investigadores/as de Universidad Autónoma del Estado de Hidalgo (12)

2022

  1. Chorizo and Chouriço de Carne: Varieties, Composition, Manufacturing Process and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 127-153

2016

  1. Effect of cooking lamb using maguey leaves (Agave salmiana) on meat volatile composition

    International Food Research Journal, Vol. 23, Núm. 3, pp. 1212-1216

2014

  1. Effect of dietary carnosic acid on meat quality from suckling lambs

    Small Ruminant Research, Vol. 121, Núm. 2-3, pp. 314-319

  2. Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

    Food and Nutrition Sciences, Vol. 05, Núm. 04, pp. 366-375

2009

  1. Thermal inactivation of Escherichia coli and coliform in Oaxaca cheese curd during a simulated kneading process

    CURRENT RESEARCH TOPICS IN APPLIED MICROBIOLOGY AND MICROBIAL BIOTECHNOLOGY

2007

  1. Phenotypical characteristics of Shiga-like toxin Escherichia coli isolated from sheep dairy products

    Letters in Applied Microbiology, Vol. 45, Núm. 3, pp. 295-300