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P. Severiano Pérez
P. Severiano Pérez
Art
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Chemistry
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lycopersicum esculentum
5
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Servicio de Control Microbiológico (SCM), como Estrategia Didáctica para el laboratorio de Tecnología de Alimentos - [Microbiological Control Service, as Didactic Strategy for Food Technology Lab]
2017
Olga Velázquez Madrazo
E. I. Juárez Arroyo
A. Farrés González Saravia
A. Cruces Martínez
J.L. Godínez Rodríguez
H.A. Hernández Pérez
V. García Saturnino
P. Severiano Pérez
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Evaluación sensorial y microbiológica de jitomate bola (lycopersicum esculentum), deshidratado en un prototipo de deshidrador de alimentos geotérmico
2017
O Velázquez
R. Sanabria
Y Carmona
P. Severiano Pérez
M Salinas
Héctor Miguel Aviña Jiménez
E. Perez
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Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil
2012
Erika Elizabeth Morales Irigoyen
P. Severiano Pérez
M. E. Rodríguez Huezo
Alfonso Totosaus Sánchez
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Selección y entrenamiento de un panel de cata para productos cárnicos
2005
P. Severiano Pérez
María José
Isabel Jaime Moreno
Jordi Rovira Carballido
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Sucrose in syrups of sugarcane mills, analytical methodologies validation using two types of polarimeter and a high pressure liquid chromatograph.
2000
International Sugar Journal
H. Castillo-Guajardo
P. Severiano Pérez
Landy Irene Ramírez-Burgos
M. del C. Durán-Domínguez-de-Bazúa
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