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    Managing raw materials of vegetable origin increases fungal indoor concentration in food companies por Elizondo Zertuche, Mariana, Martínez Carranza, Karen, Orue, Nydia, de Jesús Treviño Rangel, Rogelio, Robledo Leal, Efrén Ricardo

    Publicado 2020
    “…While all concentrations were within previously suggested levels from a health-related point of view, more information is needed that correlates fungal concentration with food spoilage in order to suggest a range of concentrations focused for food companies’ product preservation.…”
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    Ammonoideos de la formación taraises (Valaniginianohauteriviano) cretácico inferior, en dos localidades de Nuevo León, México; consideraciones tafonómicas y paleoambientales. por Guadiana Padilla, Greta

    Publicado 2018
    “…Obtained results for each locality, in which a comparison of all the factors found was made, it was concluded that both the sedimentation conditions determine the state of preservation of the fossils and that the age of the localities is different for the two collection areas.…”
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