Search Results - Hynes, Erica Rut

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  1. 1
    A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd

    A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd by Vélez, María Ayelén, Hynes, Erica Rut, Rodriguez, Graciela, Garitta, Lorena, Wolf, Irma Verónica, Perotti, María Cristina

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  2. 2
    Influence of cheese making technologies on plasmin and coagulant associated proteolysis

    Influence of cheese making technologies on plasmin and coagulant associated proteolysis by Vélez, María Ayelén, Bergamini, Carina Viviana, Ramonda, María Belén, Candioti, Mario César, Hynes, Erica Rut, Perotti, María Cristina

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    Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci

    Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci by Peralta, Guillermo Hugo, Bergamini, Carina Viviana, Hynes, Erica Rut

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    Developing yoghurts containing CLA isomers-loaded liposomes and free CLA oil

    Developing yoghurts containing CLA isomers-loaded liposomes and free CLA oil by Vélez, María Ayelén, Zeiter, Agustín, Capra, María Luján, Pozza, Leila, Hynes, Erica Rut, Perotti, María Cristina

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  5. 5
    Testing a cost‐affordable microfiltration method to prevent eye formation in cheeses

    Testing a cost‐affordable microfiltration method to prevent eye formation in cheeses by Giménez, Paula, Bergamini, Carina Viviana, Peralta, Guillermo Hugo, George, Guillermo Andrés, Perotti, María Cristina, Hynes, Erica Rut

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