Search Results - Sabbag, N.G.

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  1. 1
    Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis

    Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis by Bergamini, C.V., Hynes, E.R., Palma, S.B., Sabbag, N.G., Zalazar, C.A.

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  2. 2
    Microbiological quality and safety of ready-to-eat cooked foods from a centralized school kitchen in Argentina

    Microbiological quality and safety of ready-to-eat cooked foods from a centralized school kitchen in Argentina by 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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  3. 3
    Quality evaluation of commercial frankfurter by deterioration index method

    Quality evaluation of commercial frankfurter by deterioration index method by Sabbag, N.G, Aringoli, E.E, Santiago, L.G, Costa, S.C, Gonzalez, R.J

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