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
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
The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese
Sihufe, Guillermo A., Zorrilla, Susana E., Mercanti, Diego J., Perotti, María C., Zalazar, Carlos A., Rubiolo, Amelia C.
Published in Food research international (01.01.2007)
Published in Food research international (01.01.2007)
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Journal Article
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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