Results 151 to 160 of about 91,311 (163)

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

Quaternary Science Reviews, 2014
Michael R Kaplan
exaly  

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

Journal of Dairy Science, 2003
Carina Viviana Bergamini
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
exaly  

In-situ cosmogenic 10Be production rate at Lago Argentino, Patagonia: Implications for late-glacial climate chronology

Earth and Planetary Science Letters, 2011
Michael R Kaplan, Jorge A Strelin, Roseanne Schwartz   +2 more
exaly  

Reggianito Argentino cheese: influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes

International Dairy Journal, 2002
Erica Hynes
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  

Publications of the Instituto Antartico Argentino

Nature, 1962
exaly  

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

Webbia, 1993
exaly  

Substitution of natural whey starter by mixed strains of Lactobacillus helveticus in the production of Reggianito Argentino cheese

International Journal of Dairy Technology, 2004
exaly