Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
Bergamini, C.V., Hynes, E.R., Palma, S.B., Sabbag, N.G., Zalazar, C.A.
Published in International dairy journal (01.08.2009)
Published in International dairy journal (01.08.2009)
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Microbiological quality and safety of ready-to-eat cooked foods from a centralized school kitchen in Argentina
TESSI, M. A, ARINGOLI, E. E, PIROVANI, M. E, VINCENZINI, A. Z, SABBAG, N. G, COSTA, S. C, GARCIA, C. C, ZANNIER, M. S, SILVA, E. R, MOGUILEVSKY, M. A
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Published in Journal of food protection (01.04.2002)
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Quality evaluation of commercial frankfurter by deterioration index method
Sabbag, N.G, Aringoli, E.E, Santiago, L.G, Costa, S.C, Gonzalez, R.J
Published in Journal of food quality (01.10.2005)
Published in Journal of food quality (01.10.2005)
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