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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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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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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Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina) von Garro, Oscar A., Cayré, María E., Castro, Marcela P., Palavecino Prpich, Noelia Z., Vignolo, Graciela M.

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Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility von Palavecino Prpich, Noelia Z., Garro, Oscar A., Romero, Mara, Judis, María A., Cayré, María E., Castro, Marcela P.

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Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive von Palavecino Prpich, Noelia Z, Castro, Marcela P, Cayré, María E, Garro, Oscar A, Vignolo, Graciela M

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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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