influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese von Arboatti, Ainelén S, Olivares, María L, Sabbag, Nora G, Costa, Silvia C, Zorrilla, Susana E, Sihufe, Guillermo A

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Simultaneous effects of gelatin and espina corona gum on rheological, physical and sensory properties of cholesterol‐reduced probiotic yoghurts von Pavón, Yanina L, Lazzaroni, Sandra M, Sabbag, Nora G, Rozycki, Sergio D

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Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese von Sihufe, Guillermo A., Zorrilla, Susana E., Perotti, María C., Wolf, Irma V., Zalazar, Carlos A., Sabbag, Nora G., Costa, Silvia C., Rubiolo, Amelia C.

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Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics von Ceruti, Roberto J, Zorrilla, Susana E, Sabbag, Nora G, Costa, Silvia C, Sihufe, Guillermo A

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Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese von Ceruti, Roberto J, Zorrilla, Susana E, Sabbag, Nora G, Costa, Silvia C, Sihufe, Guillermo A

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Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin von Caballero, María S., Drago, Silvina R., Costa, Silvia C., Sabbag, Nora G., González, Rolando J.

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THE INFLUENCE OF RIPENING TEMPERATURE ON THE SENSORY CHARACTERISTICS OF REGGIANITO ARGENTINO CHEESE von SIHUFE, GUILLERMO A., ZORRILLA, SUSANA E., SABBAG, NORA G., COSTA, SILVIA C., RUBIOLO, AMELIA C.

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Effect of increased initial ripening temperature on the sensory characteristics of R eggianito cheese von Ceruti, Roberto J, Zorrilla, Susana E, Sabbag, Nora G, Costa, Silvia C, Sihufe, Guillermo A

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

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Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive von Ale, Elisa C., Perezlindo, Marcos J., Pavón, Yanina, Peralta, Guillermo H., Costa, Silvia, Sabbag, Nora, Bergamini, Carina, Reinheimer, Jorge A., Binetti, Ana G.

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