Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi
págs. 3-14
Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage
págs. 15-34
Jesús J. Rochín Medina, Hilda K. Ramírez Medina, Jesús G. Rangel Peraza, Karen V. Pineda Hidalgo, Pablo Iribe Arellano
págs. 35-42
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págs. 78-86
Stainless steel and polyethylene surfaces functionalized with silver nanoparticles
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págs. 87-94
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