Results 101 to 110 of about 285 (116)

The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese

Food Research International, 2007
Guillermo A Sihufe, Susana E Zorrilla, Diego J Mercanti   +2 more
exaly  

Perceived effects of Tango Argentino on body experience in persons with Parkinson’s disease (PD)—A qualitative study with affected persons and their partners

Complementary Therapies in Medicine, 2020
Bettina Berger, Arndt Büssing
exaly  

Carcass characteristics, fatty acid composition, and meat quality of Criollo Argentino and Braford steers raised on forage in a semi-tropical region of Argentina

Meat Science, 2009
Anton Garcia, J Perea, R Acero
exaly  

Holocene glacier history of the Lago Argentino basin, Southern Patagonian Icefield

Quaternary Science Reviews, 2014
Jorge A Strelin, Michael R Kaplan, Marcus J Vandergoes   +2 more
exaly  

Contributi alle conoscenze floristiche sui Licheni d'Italia. 6. Florala lichenica della Valle del Fiume Argentino (Calabria, Italia)

Webbia, 1993
Domenico Puntillo
exaly  

The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese

LWT - Food Science and Technology, 2010
Guillermo A Sihufe, Susana E Zorrilla, Amelia C Rubiolo   +2 more
exaly  

Proteolysis on Reggianito Argentino Cheeses Manufactured with Natural Whey Cultures and Selected Strains of Lactobacillus helveticus

Journal of Dairy Science, 2003
C V Bergamini, V B Suarez
exaly  

Free fatty acid profiles of Reggianito Argentino cheese produced with different starters

International Dairy Journal, 2005
exaly  

Microbiological quality of Port Salut Argentino cheese stored at two temperature treatments

LWT - Food Science and Technology, 2004
exaly  

Digital Methods in Intangible Cultural Heritage Research

Journal on Computing and Cultural Heritage, 2019
Kendra Stepputat, Wolfgang Kienreich
exaly