J. A. Ordontez

Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosus

L. Hoz, E. Hierro, M. Fernández, 2000 .

Thermoultrasonication eliminates salmonellae from intact eggshells without changing the functional properties of their components

I. Cambero, L. Hoz, M. Cabeza, 2006 .