Rodríguez, Graciela Luisa

PRODUCCION CIENTÍFICO TECNOLÓGICA

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Artículo A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd

Vélez, María Ayelén ; Hynes, Erica Rut ; Rodríguez, Graciela Luisa; Garitta, Lorena Garitta ; Wolf, Irma Veronica ; Perotti, Maria Cristina (Elsevier Science, 2019-06)
Artículo How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef

Ferraris, Daniela Cristina ; Libertino, Luciano Martin ; Rodríguez, Graciela Luisa; Hough, Guillermo (Sage Publications, 2013-03)

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