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1 Ergebnisse
1
Impacto de la incorporación de lípidos vegetales y antioxid..:
Pega, Juan Franco
;
Rizzo, Sergio Anibal
;
Rossetti, Luciana
...
info:eu-repograntAgreement/INTA/PNAIyAV/1130043/AR./Estrategias para la diferenciación de alimentos y el desarrollo de nuevos productos alimentarios.. , 2019
Link:
https://hdl.handle.net/20.500.12123/7129
RT Journal T1
Impacto de la incorporación de lípidos vegetales y antioxidantes sobre el comportamiento del starter durante la producción industrial de un queso funcional evaluado por técnicas independientes de cultivo
UL https://suche.suub.uni-bremen.de/peid=base-ftargentinainta:oai:localhost:20.500.12123_7129&Exemplar=1&LAN=DE A1 Pega, Juan Franco A1 Rizzo, Sergio Anibal A1 Rossetti, Luciana A1 Perez, Carolina Daiana A1 Diaz, Gabriela Esther A1 Ruzal, S.M A1 Descalzo, Adriana Maria A1 Nanni, Mariana YR 2019 K1 Cheese K1 Cholesterol K1 Phytosterols K1 Queso K1 Colesterol K1 Fitosteroles K1 Functional Cheese K1 Serum Cholesterol K1 Alpha-tocopherol K1 Molecular Methods K1 Queso Funcional K1 Starter Lácteo K1 Colesterol Sérico K1 Alfa-tocoferol K1 Métodos Moleculares JF info:eu-repograntAgreement/INTA/PNAIyAV/1130043/AR./Estrategias para la diferenciación de alimentos y el desarrollo de nuevos productos alimentarios. LK http://dx.doi.org/https://hdl.handle.net/20.500.12123/7129 DO https://hdl.handle.net/20.500.12123/7129 SF ELIB - SuUB Bremen
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