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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Journal Article
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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Journal Article
Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
Peralta, Guillermo Hugo, Wolf, I. V., Perotti, M. C., Bergamini, C. V., Hynes, E. R.
Published in Dairy science & technology (2016)
Published in Dairy science & technology (2016)
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Journal Article
Plasmin and coagulant activities in a minicurd model system: Study of technological parameters
Vélez, M.A., Perotti, M.C., Candioti, M.C., Bergamini, C.V., Hynes, E.R.
Published in Journal of dairy science (01.09.2016)
Published in Journal of dairy science (01.09.2016)
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Journal Article
Short communication: A new minicurd model system for hard cooked cheeses
Vélez, M.A., Perotti, M.C., Rebechi, S.R., Hynes, E.R.
Published in Journal of dairy science (01.06.2015)
Published in Journal of dairy science (01.06.2015)
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Journal Article
Pategrás argentino cheese : prediction of ripening time using physicochemical parameters
RAMONDA, M. B, PEROTTI, M. C, MEINARDI, C. A, BERNAI, S, ZALAZAR, C. A
Published in Australian Journal of Dairy Technology (01.07.2006)
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Published in Australian Journal of Dairy Technology (01.07.2006)
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Journal Article
Cultures for reggianito cheese
Candioti, M C, Hynes, E, Meinardi, C A, Perotti, M C, Zalazar, C A
Published in Australian journal of dairy technology (01.07.2002)
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Published in Australian journal of dairy technology (01.07.2002)
Journal Article
Characterisation of biochemical changes during ripening in Argentinean sheep cheeses
Bergamini, C.V., Wolf, I.V., Perotti, M.C., Zalazar, C.A.
Published in Small ruminant research (01.11.2010)
Published in Small ruminant research (01.11.2010)
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Journal Article
Analysis of different technological alternatives for low-fat, semi-hard, washed-curd cheeses production
M. C. Candioti, S. M. Palma, N. Sabbag, M. C. Perotti, S. M. Bernal, C. A. Zalazar
Published in Grasas y aceites (Sevilla) (01.12.2002)
Published in Grasas y aceites (Sevilla) (01.12.2002)
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Journal Article
Free fatty acid profile and sensory characteristics of Regianito cheese produced with different starters
M. C. Perotti, S. Bernal, V. Wolf, C. A. Zalazar
Published in Grasas y aceites (Sevilla) (01.06.2008)
Published in Grasas y aceites (Sevilla) (01.06.2008)
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Journal Article