OPTIMIZATION OF THERMAL PROTEIN PRECIPITATION FROM ACID WHEY by CASTRO-ROSAS, J., GUERRERO-RODRÍGUEZ, W.J., RODRÍGUEZ-MIRANDA, J., PÁEZ-LERMA, J.B., GÓMEZ-ALDAPA, C.A.

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Identification of a yeast strain as a potential stuck wine fermentation restarter: a kinetic characterization by Rodríguez-Sifuentes, L., Páez-Lerma, J.B., Rutiaga-Quiñones, O.M., Rojas-Contreras, J.A., Ruiz-Baca, E., Gutiérrez-Sánchez, G., Barrio, E., Soto-Cruz, N.O.

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Production of benzyl carbonyl (rose aroma) from whey and its effect on pollutant load removal by Conde Báez, L., Castro Rosas, J., Villagómez Ibarra, J. R., Palma Quiroz, I., Páez Lerma, J. B., Gómez Aldapa, C. A.

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Evaluation of Waste of the Cheese Industry for the Production of Aroma of Roses (Phenylethyl Alcohol) by Conde-Báez, L., Castro-Rosas, J., Villagómez-Ibarra, J. R., Páez-Lerma, J. B., Gómez-Aldapa, C.

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OPTIMIZATION OF THERMAL PROTEIN PRECIPITATION FROM ACID WHEY: OPTIMIZATION OF THERMAL PROTEIN PRECIPITATION by CASTRO-ROSAS, J., GUERRERO-RODRÍGUEZ, W.J., RODRÍGUEZ-MIRANDA, J., PÁEZ-LERMA, J.B., GÓMEZ-ALDAPA, C.A.

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