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Cayre, María Elisa
PRODUCCION CIENTÍFICO TECNOLÓGICA
Mostrando ítems 1-16 de 16
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Artículo Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive(Springer Verlag Berlín, 2014-12-17) -
Capítulo de Libro Bioactive peptides generated by lactic acid bacteriaTítulo del libro: The many benefits of lactic acid bacteria- Otros responsables: - (Nova Science Publishers, 2019) -
(Publitec, 2014-03) -
(Academic Press Ltd - Elsevier Science Ltd, 2005-12) -
Capítulo de Libro Fat Substitution: Some Strategies to Obtain Healthy Meat Products with Improved Technological CharacteristicsTítulo del libro: Meat Products: Chemistry, Consumption and Health Aspects- Otros responsables: - (Nova Science Publishers, 2021) -
(Hindawi Publishing Corporation, 2015-01-31) -
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(Asociación Argentina de Tecnólogos Alimentarios, 2020) -
(Academic Press Ltd - Elsevier Science Ltd, 2003-10) -
Artículo Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products(Wiley Blackwell Publishing, Inc, 2017-11) -
Capítulo de Libro Relevance of microbial cultures on the safety of fermented sausagesTítulo del libro: Meat Products: Chemistry, Consumption and Health Aspects- Otros responsables: - (Nova Science Publishers, 2021)
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(Inst Microbiologia, 2017-08) -
Capítulo de Libro The use of bacteriocins against meat-borne pathogensTítulo del libro: Advanced Technologies for Meat Processing
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Capítulo de Libro Towards a new generation of meat productsTítulo del libro: Meat Products: Chemistry, Consumption and Health Aspects- Otros responsables: - (Nova Science Publishers, 2021)
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(Instituto de Tecnología de Alimentos, 2023-01)
Mostrando ítems 1-16 de 16