Alternative culture medium design for biomass production of autochthonous meat starter Latilactobacillus sakei sp. sakei ACU-2 von Galante, Nadia, Palavecino Prpich, Noelia, Campos, Carmen, Cayré, María Elisa, Castro, Marcela

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Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products von Rivas, Franco Paolo, Cayré, María Elisa, Campos, Carmen A., Castro, Marcela P.

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Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures von Cayré, Marı́a Elisa, Vignolo, Graciela, Garro, Oscar

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Indigenous Microbiota to Leverage Traditional Dry Sausage Production von Palavecino Prpich, Noelia Zulema, Camprubí, Germán Edgardo, Cayré, María Elisa, Castro, Marcela Paola

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Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains von Prpich, Noelia Palavecino, Sanabria, Ernesto, Gliemmo, María Fernanda, Cayré, María Elisa, Castro, Marcela Paola

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Sakacin G is the main responsible bacteriocin for the anti-listerial activity of meat-borne Lactobacillus curvatus ACU-1 von Mechoud, Mónica Adriana, Álvarez, Ornella Estefanía, Cayré, María Elisa, Castro, Marcela Paola, Minahk, Carlos, Saavedra, Lucila

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Una experiencia asociativa para la innovación en la industria de chacinados de Chaco (Argentina) von Camprubí, Germán Edgardo, Prpich, Noelia Zuema Palavecino, Jaimes, Diego Esteban, Galante, Nadia Soledad, Cayré, María Elisa, Castro, Marcela Paola

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Evaluación de tres adhesivos en la fabricación de tableros enlistonados de Aspidosperma quebracho blanco estabilizado con polietilenglicol von Sanabria, Ernesto Osvaldo, Cayré, María Elisa, Frank, Walter Adrián

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