Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese
Wolf, I.V., Perotti, M.C., Bernal, S.M., Zalazar, C.A.
Published in Food research international (01.05.2010)
Published in Food research international (01.05.2010)
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Free fatty acid profiles of Reggianito Argentino cheese produced with different starters
Perotti, M.C., Bernal, S.M., Meinardi, C.A., Zalazar, C.A.
Published in International dairy journal (01.11.2005)
Published in International dairy journal (01.11.2005)
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Satellite DNA methylation status and expression of selected genes in Bos indicus blastocysts produced in vivo and in vitro
Urrego, R., Bernal-Ulloa, S.M., Chavarría, N.A., Herrera-Puerta, E., Lucas-Hahn, A., Herrmann, D., Winkler, S., Pache, D., Niemann, H., Rodriguez-Osorio, N.
Published in Zygote (Cambridge) (01.04.2017)
Published in Zygote (Cambridge) (01.04.2017)
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Analysis of different technological alternatives for low-fat, semi-hard, washed-curd cheeses production
Candioti, M.C, Palma, S.M, Sabbag, N, Perotti, M.C, Bernal, S.M, Zalazar, C.A
Published in Grasas y aceites (Sevilla) (30.12.2002)
Published in Grasas y aceites (Sevilla) (30.12.2002)
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Probiotic Pategrás Argentino cheese: variation of free fatty acids and cholesterol during ripening
Perrotti, M.C. (Universidad Nacional del Litoral, Santa Fe (Argentina). Istituto de Lactología Industrial), Mercanti, D. (Universidad Nacional del Litoral, Santa Fe (Argentina). Istituto de Lactología Industrial), Bernal, S.M. (Universidad Nacional del Litoral, Santa Fe (Argentina). Istituto de Lactología Industrial), Zalazar, C.A. (Universidad Nacional del Litoral, Santa Fe (Argentina). Istituto de Lactología Industrial)
Published in Scienza e Tecnica Lattiero Casearia (Italy) (01.11.2005)
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Published in Scienza e Tecnica Lattiero Casearia (Italy) (01.11.2005)
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