Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures von Marcial, Guillermo E., Gerez, Carla L., de Kairuz, Martha Nuñez, Araoz, Victoria Coll, Schuff, Carola, de Valdez, Graciela Font

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Characterization of goat milk and potentially symbiotic non-fat yogurt von Paz, Noelia Fernanda, Oliveira, Enzo Gonçalvez de, Kairuz, Martha Susana Nuñez de, Ramón, Adriana Noemí

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Fatty acid dependent hydrogen peroxide production in lactobacillus von Nuñez de Kairuz, Martha S., Diazabal, Maria E., Oliver, Guillermo, Pesce de Ruiz Holgado, Aida A., Massa, Eddy, Farias, Ricardo N.

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Composición química y rendimiento quesero de la leche de cabra Criolla Serrana del noroeste argentino von Oliszewski, Rubén, Rabasa, Alicia E, Fernández, Jorge L, Poli, Mario A, Núñez de Kairúz, Martha S

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Milk chemical composition and cheese yield of Serrana Creole goat in northwest Argentina von Rubén Oliszewski, Alicia E. Rabasa, Jorge L. Fernández, Mario A. Poli y Martha S. Núñez de Kairúz

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Isolation of mutants of Lactobacillus bacterias, grown in skim milk, that resist fatty acid inhibition von Nunez de Kairuz, M.S, Oliver, G, Ruiz Holgado, A.P. de, Farias, R.N

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Isolation of mutants ofLactobacillus bacterias, grown in skim milk, that resist fatty acid inhibition von Núñez de Kairúz, Martha S., Oliver, Guillermo, de Ruiz Holgado, Aída P., Farías, Ricardo N.

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Role ofβ-oxidation in inhibitingLactobacillus leichmanii by fatty acids von de Kairúz, Martha S. Núñez, Oliver, Guillermo, Pesce de Ruiz Holgado, Aída A., Farías, Ricardo N.

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Role of beta-oxidation in inhibiting Lactobacillus leichmanii by fatty acids von Kairuz, M.S.N. de, Oliver, G, Ruiz Holgado, A.A.P. de, Farias, R.N

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