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ANALYSIS OF THE DRYING PROCESS OF MEXICAN HOT SALSA USING THE CHARACTERISTIC CURVE MODEL.
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- Journal of Food Processing & Preservation, 2013, v. 37, n. 5, p. 441, doi. 10.1111/j.1745-4549.2011.00662.x
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HIGH HYDROSTATIC PRESSURE EFFECT ON SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN PEAR NECTAR.
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- Journal of Food Quality, 2011, v. 34, n. 6, p. 371, doi. 10.1111/j.1745-4557.2011.00413.x
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- Article