Zobrazeno 1 - 9
of 9
pro vyhledávání: '"C. A. Zalazar"'
Publikováno v:
Grasas y Aceites, Vol 59, Iss 2, Pp 152-159 (2008)
Reggianito is the most important variety among the Argentinean hard cheeses. During its ripening period several biochemical reactions of proteins and fat are responsible for its final sensory characteristics. The fat transformations, in a first step,
Externí odkaz:
https://doaj.org/article/0d852c2894b845f7a592e8745f2ca6a7
Publikováno v:
Grasas y Aceites, Vol 53, Iss 4, Pp 384-390 (2002)
In the present paper the addition of a commercial fat substitute based on whey proteins, alone or in combination with goat rennet and with a food grade protease, is analyzed. Six different cheeses were produced: a control with whole milk (3.3 % of fa
Externí odkaz:
https://doaj.org/article/e20c898bc8c645678d15a0bcfeaca785
Publikováno v:
Latin American Applied Research - An international journal. 49:13-17
In the present research, the energetic and environmental analysis of the lateritic ore drying process in a horizontal rotary kiln it carried out. It aims to assess the feasibility of the use of gases products of the ore reduction process in vertical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::997d35af14e33ba3bd0a7c4f321c193d
https://doi.org/10.52292/j.laar.2019.279
https://doi.org/10.52292/j.laar.2019.279
Publikováno v:
Journal of environmental management. 228
The aim of the work was to evaluate novel biomixtures for their use on biopurification systems (BPS) in Argentina also called biobeds. Glyphosate and aminomethylphosphonic acid (AMPA) degradation was evaluated on biomixtures containing local material
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce6da2ddb0e399b11ccb74eb8c3f69fd
https://pubmed.ncbi.nlm.nih.gov/30245269
https://pubmed.ncbi.nlm.nih.gov/30245269
Autor:
C. S. Zalazar, Nora Cristina Bertola, Susana Margarita Bernal, A. Bevilacqua, Noemi Elisabet Zaritzky, Carlos Antonio Zalazar
Publikováno v:
International Dairy Journal. 12:45-50
Quality of Cremoso Argentino low fat soft cheese with elevated final moisture level or containing a fat replacer was studied. Cheeses were made on pilot plant scale, with a high final moisture level and with and without the addition of the fat replac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07b45414a2e391a9fcf19d1a8fa546d4
https://doi.org/10.1016/s0958-6946(01)00130-3
https://doi.org/10.1016/s0958-6946(01)00130-3
Publikováno v:
Water science and technology : a journal of the International Association on Water Pollution Research. 49(4)
A procedure to scale-up photoreactors employed in AOPs using laboratory information has been developed. Operating with a model compound the proposed procedure was applied to the decomposition of formic acid in water solution using hydrogen peroxide a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f44f0a2d5b6213eae30cf2d002447957
https://pubmed.ncbi.nlm.nih.gov/15077941
https://pubmed.ncbi.nlm.nih.gov/15077941
Publikováno v:
Revista cubana de medicina tropical. 42(1)
Forty strains of mycobacteria, belonging to Mycobacterium-avium-intracellulare-scrofulaceum complex, isolated from symptomatic respiratory patients, were studied. For such study, agglutination-adsorption technique was applied, using specific antisera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9d491fc4ed13ff91da182eaeb06e1cde
https://pubmed.ncbi.nlm.nih.gov/2259778
https://pubmed.ncbi.nlm.nih.gov/2259778
Publikováno v:
Revista de la Facultad de Ciencias Medicas (Cordoba, Argentina). 42(3)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3ae845243889f7b6096302c06eac1069
https://pubmed.ncbi.nlm.nih.gov/6545854
https://pubmed.ncbi.nlm.nih.gov/6545854
Publikováno v:
Revista Argentina de microbiologia. 14(2)
A concentrate of milk-clotting enzyme was produced by culture of Mucor bacilliformis on wheat bran medium moistened to 120% water on dry bases with HC1 2 N solution. The wheat bran was autoclaved, spread on trays and inoculated with 5.10(6) spore/gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5a47bdba4964345c361bb196a521e689
https://pubmed.ncbi.nlm.nih.gov/6765621
https://pubmed.ncbi.nlm.nih.gov/6765621