<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242017000200211</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v8i2.4446</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis del efecto antibacteriano del chile (Capsicum annuum spp) y el epazote (Chenopudium ambrosioides) utilizados en la elaboración del queso botanero]]></article-title>
<article-title xml:lang="en"><![CDATA[Analysis of antibacterial effect of chili (Capsicum annuum spp) and epazote (Chenopudium ambrosioides) used in the manufacture of botanero cheese]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Escobar-López]]></surname>
<given-names><![CDATA[Sttefanie Yenitza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinoza-Ortega]]></surname>
<given-names><![CDATA[Angélica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salazar-García]]></surname>
<given-names><![CDATA[Félix]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Campos]]></surname>
<given-names><![CDATA[Ángel R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de México Instituto de Ciencias Agropecuarias y Rurales ]]></institution>
<addr-line><![CDATA[Toluca de Lerdo ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma del Estado de México Facultad de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2017</year>
</pub-date>
<volume>8</volume>
<numero>2</numero>
<fpage>211</fpage>
<lpage>217</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242017000200211&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242017000200211&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242017000200211&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El queso botanero que se produce en el noreste del Estado de México, se caracteriza porque se elabora con leche cruda, lo que representa un riesgo en cuanto a su calidad higiénico-sanitaria. Se presenta solo o se le adiciona chile cuaresmeño fresco y epazote o chile chipotle. A estos condimentos se les han asociado propiedades bactericidas y bacteriostáticas. El objetivo de este trabajo fue determinar si los condimentos adicionados al queso botanero, influyen en los conteos de unidades formadoras de colonia (UFC) de lactobacillus, coliformes totales (COL), Staphylococcus aureus (S. aureus) y levaduras (LEV), y el pH (características fisicoquímicas) de las variedades de queso botanero analizadas. El estudio se realizó en una quesería de tipo familiar del noreste del Estado de México (método de invitación). Se realizó el conteo de Lactobacillus, COL, S. aureus y LEV, los recuentos fueron superiores a los permitidos para COL (100 UFC/g y 10,000 UFC/g), S. aureus (1,000 UFC/g y 100 UFC/g) y LEV (500 UFC/g). Los condimentos adicionados al queso artesanal modifican los conteos de UFC/g, pero no los disminuyen a valores permitidos por la normatividad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The botanero cheese produced in the northeast of the State of Mexico, is made of raw milk, which is a risk in terms of health and hygiene quality, and is added cuaresmeño fresh chili and epazote or chipotle chili. These condiments are partnering them bactericidal and bacteriostatic properties. The aim of this study was to determine whether the condiments added to botanero cheese, influence counts of colony-forming units (CFU) of Lactobacillus, total coliforms (COL), Staphylococcus aureus (S. aureus) and yeast (LEV), and the pH (physicochemical characteristics) of the varieties of botanero cheese. A study was planned, in a family-type company cheese of northeastern Mexico State (method of invitation), where three pieces (0.5 kg) were taken by each variety of botanero cheese and done the count of Lactobacillus, COL, S. aureus and LEV, the counts were higher than those allowed for COL (100 CFU/g and 10,000 CFU/g), S. aureus (1,000 CFU/g and 100 CFU/g) and LEV (500 CFU/g). The condiments added to the artisanal cheese modify the counts of CFU/g, but did not decrease the securities permitted by regulations.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[México]]></kwd>
<kwd lng="es"><![CDATA[Queso artesano botanero]]></kwd>
<kwd lng="es"><![CDATA[Bacterias]]></kwd>
<kwd lng="es"><![CDATA[Chile]]></kwd>
<kwd lng="es"><![CDATA[Epazote]]></kwd>
<kwd lng="en"><![CDATA[Mexico]]></kwd>
<kwd lng="en"><![CDATA[Artisan botanero cheese]]></kwd>
<kwd lng="en"><![CDATA[Bacteria]]></kwd>
<kwd lng="en"><![CDATA[Chilli]]></kwd>
<kwd lng="en"><![CDATA[Epazote]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Villegas]]></surname>
<given-names><![CDATA[GA]]></given-names>
</name>
<name>
<surname><![CDATA[Cervantes]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La genuinidad y tipicidad en la revalorización de los quesos artesanales mexicanos]]></article-title>
<source><![CDATA[Estud Soc]]></source>
<year>2011</year>
<numero>19</numero>
<issue>19</issue>
<page-range>39-146</page-range></nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez]]></surname>
<given-names><![CDATA[MI]]></given-names>
</name>
</person-group>
<source><![CDATA[Importancia del establecimiento de programa de buenas prácticas de manufactura (BPM) en la industria quesera]]></source>
<year>2011</year>
</nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Castro]]></surname>
<given-names><![CDATA[CG]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[CFE]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[CAR]]></given-names>
</name>
<name>
<surname><![CDATA[Espinoza]]></surname>
<given-names><![CDATA[OA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización de la microbiota nativa del queso Oaxaca tradicional en tres fases de elaboración]]></article-title>
<source><![CDATA[Rev Soc Ven Microbiol]]></source>
<year>2013</year>
<volume>33</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>105-9</page-range></nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vázquez]]></surname>
<given-names><![CDATA[FC]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[VE]]></given-names>
</name>
<name>
<surname><![CDATA[Castelán]]></surname>
<given-names><![CDATA[OO]]></given-names>
</name>
<name>
<surname><![CDATA[Espinoza]]></surname>
<given-names><![CDATA[OA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microbiological quality of artisan-made Mexican botanero cheese in the central highlands]]></article-title>
<source><![CDATA[J Food Safety]]></source>
<year>2010</year>
<numero>30</numero>
<issue>30</issue>
<page-range>1-40</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Castañeda]]></surname>
<given-names><![CDATA[MT]]></given-names>
</name>
<name>
<surname><![CDATA[Boucher]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[VE]]></given-names>
</name>
<name>
<surname><![CDATA[Espinoza]]></surname>
<given-names><![CDATA[OA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La concentración de agroindustrias rurales de producción de quesos en el noroeste del Estado de México: un estudio de caracterización]]></article-title>
<source><![CDATA[Estud Soc]]></source>
<year>2009</year>
<numero>17</numero>
<issue>17</issue>
<page-range>34-74</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Acero]]></surname>
<given-names><![CDATA[OC]]></given-names>
</name>
<name>
<surname><![CDATA[Dorantes]]></surname>
<given-names><![CDATA[AL]]></given-names>
</name>
<name>
<surname><![CDATA[Jaramillo]]></surname>
<given-names><![CDATA[FME]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández]]></surname>
<given-names><![CDATA[SH]]></given-names>
</name>
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[MA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of chili (Capsicum annuum L.) extracts and derived compounds on growth of Erwinia carotovora subsp. carotovora (Jones) Bergey, Harrison, Breed, Hammer and Huntoon]]></article-title>
<source><![CDATA[Rev Mex Fitopatol]]></source>
<year>2003</year>
<numero>21</numero>
<issue>21</issue>
<page-range>2-233-237</page-range></nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[NMX-F-462-1984 Alimentos. Lácteos. Queso tipo manchego. Foods. Lacteous. Manchego type cheese]]></article-title>
<source><![CDATA[Normas mexicanas]]></source>
<year>1984</year>
<publisher-loc><![CDATA[México, DF ]]></publisher-loc>
<publisher-name><![CDATA[Dirección General de Normas]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="book">
<source><![CDATA[NOM-109-SSA1-1994 Bienes y servicios. Procedimientos para la toma, manejo y transporte de muestras de alimentos para su análisis microbiológico]]></source>
<year>1994</year>
<publisher-loc><![CDATA[México, DF ]]></publisher-loc>
<publisher-name><![CDATA[Secretaría de Salud]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="book">
<source><![CDATA[NOM-113-SSA1-1994 Bienes y servicios. Método para la cuenta de microorganismos coliformes totales en placa]]></source>
<year>1994</year>
<publisher-loc><![CDATA[México, DF ]]></publisher-loc>
<publisher-name><![CDATA[Secretaría de Salud]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="book">
<source><![CDATA[NOM-115-SSA1-1994. Bienes y servicios. Método para la determinación de Staphylococcus aureus en alimentos]]></source>
<year>1994</year>
<publisher-loc><![CDATA[México, DF ]]></publisher-loc>
<publisher-name><![CDATA[Secretaría de Salud]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="book">
<source><![CDATA[NOM-111-SSA1-1994. Bienes y servicios. Método para la cuenta de mohos y levaduras en alimentos]]></source>
<year>1994</year>
<publisher-loc><![CDATA[México, D.F ]]></publisher-loc>
<publisher-name><![CDATA[Secretaría de Salud]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="book">
<source><![CDATA[NOM-092-SSA1-1994. Bienes y servicios. Método para la cuenta de bacterias aerobias en placa]]></source>
<year>1994</year>
<publisher-loc><![CDATA[México, DF ]]></publisher-loc>
<publisher-name><![CDATA[Secretaría de Salud]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[NMX-F-099-1970. Método de prueba para la determinación de pH en quesos procesados]]></article-title>
<source><![CDATA[Normas mexicanas]]></source>
<year>1970</year>
<publisher-loc><![CDATA[México, DF. México ]]></publisher-loc>
<publisher-name><![CDATA[Dirección general de normas]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="book">
<source><![CDATA[NOM-243-SSA1-2010. Productos y servicios. Leche, fórmula láctea, producto lácteo combinado y derivados lácteos. Disposiciones y especificaciones sanitarias. Métodos de prueba]]></source>
<year>2010</year>
<publisher-loc><![CDATA[México, DF ]]></publisher-loc>
<publisher-name><![CDATA[Secretaría de Salud]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vasek]]></surname>
<given-names><![CDATA[OM]]></given-names>
</name>
<name>
<surname><![CDATA[Cabrera]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Coronel]]></surname>
<given-names><![CDATA[GJ]]></given-names>
</name>
<name>
<surname><![CDATA[Giori]]></surname>
<given-names><![CDATA[GS]]></given-names>
</name>
<name>
<surname><![CDATA[Fusco]]></surname>
<given-names><![CDATA[AJV]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Análisis de riesgos en la elaboración de queso artesanal de Corrientes (Argentina)]]></article-title>
<source><![CDATA[FACENA]]></source>
<year>2004</year>
<numero>20</numero>
<issue>20</issue>
<page-range>13-22</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dolci]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Alessandria]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Zeppa]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Rantsiou]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Cocolin]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Microbiological characterization of artisanal Raschera PDO cheese: Analysis of its indigenous lactic acid bacteria]]></article-title>
<source><![CDATA[Food Microbiol]]></source>
<year>2007</year>
<volume>25</volume>
<page-range>208-392</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Goli&#263;]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[&#268;ade&#382;]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Terzi&#263;]]></surname>
<given-names><![CDATA[VA]]></given-names>
</name>
<name>
<surname><![CDATA[&#352;uranská]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Beganovi&#263;]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Lozo]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia]]></article-title>
<source><![CDATA[Int J Food Microbiol]]></source>
<year>2013</year>
<numero>166</numero>
<issue>166</issue>
<page-range>2013-294</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Caldas]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Ogeerally]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Calidad sanitaria en queso artesanal tipo &#8220;telita&#8221;]]></article-title>
<source><![CDATA[Rev Soc Ven Microbiol]]></source>
<year>2009</year>
<numero>29</numero>
<issue>29</issue>
<page-range>98-102</page-range></nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sarantinopoulos]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Kalantzopoulos]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Tsakalidou]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese]]></article-title>
<source><![CDATA[Int J Food Microbiol]]></source>
<year>2001</year>
<numero>76</numero>
<issue>76</issue>
<page-range>2002-93</page-range></nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Makita]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Desissa]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Teklu]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Zewde]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Grace]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Risk assessment of staphylococcal poisoning due to consumption of informally-marketed milk and home-made yoghurt in Debre Zeit, Ethiopia]]></article-title>
<source><![CDATA[Int J Food Microbiol]]></source>
<year>2011</year>
<numero>153</numero>
<issue>153</issue>
<page-range>2012-135</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cerón]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Munguía]]></surname>
<given-names><![CDATA[PR]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Santiesteban]]></surname>
<given-names><![CDATA[LA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Actividad antimicrobiana de extractos de diferentes especies de chile (capsicum)]]></article-title>
<source><![CDATA[Rev Iberoam Cienc]]></source>
<year>2014</year>
<volume>1</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>213-21</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Omolo]]></surname>
<given-names><![CDATA[MA]]></given-names>
</name>
<name>
<surname><![CDATA[Wong]]></surname>
<given-names><![CDATA[ZZ]]></given-names>
</name>
<name>
<surname><![CDATA[Mergen]]></surname>
<given-names><![CDATA[AK]]></given-names>
</name>
<name>
<surname><![CDATA[Hastings]]></surname>
<given-names><![CDATA[JC]]></given-names>
</name>
<name>
<surname><![CDATA[Le]]></surname>
<given-names><![CDATA[NC]]></given-names>
</name>
<name>
<surname><![CDATA[Reiland]]></surname>
<given-names><![CDATA[HA]]></given-names>
</name>
<name>
<surname><![CDATA[Case]]></surname>
<given-names><![CDATA[KA]]></given-names>
</name>
<name>
<surname><![CDATA[Baumler]]></surname>
<given-names><![CDATA[DJ]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antimicrobial properties of chili peppers]]></article-title>
<source><![CDATA[Infect Dis Therapy]]></source>
<year>2014</year>
<volume>2</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1-8</page-range></nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[UOH]]></given-names>
</name>
</person-group>
<source><![CDATA[Desarrollo y evaluación de un chile jalapeño (Capsicum annum) en salmuera y su diseño de planta]]></source>
<year>2010</year>
<publisher-loc><![CDATA[Honduras ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jaramillo]]></surname>
<given-names><![CDATA[CBE]]></given-names>
</name>
<name>
<surname><![CDATA[Duarte]]></surname>
<given-names><![CDATA[RE]]></given-names>
</name>
<name>
<surname><![CDATA[Delgado]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Bioactividad del aceite esencial de Chenopodium ambrosioides colombiano]]></article-title>
<source><![CDATA[Rev Cubana Plantas Med]]></source>
<year>2012</year>
<volume>7</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>54-64</page-range></nlm-citation>
</ref>
<ref id="B25">
<label>25</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guerra]]></surname>
<given-names><![CDATA[MJA]]></given-names>
</name>
<name>
<surname><![CDATA[Montejano]]></surname>
<given-names><![CDATA[JG]]></given-names>
</name>
<name>
<surname><![CDATA[Martín del Campo]]></surname>
<given-names><![CDATA[ST]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Querétaro, México and its impact in texture]]></article-title>
<source><![CDATA[CyTA - J Food]]></source>
<year>2012</year>
<volume>10</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>296-305</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
