PALAVECINO PRPICH, NOELIA Z.; CASTRO, MARCELA P.; CAYRÉ, MARIA E.; GALANTE, NADIA; SANABRIA, ERNESTO

Relevance of microbial cultures on the safety of fermented sausages.

Meat products: chemistry, consumption and health aspects

Lugar: New York; Año: 2021; p. 89 - 158

GALANTE, NADIA; CASTRO, MARCELA P.; CAYRÉ, MARIA E.; PALAVECINO PRPICH, N.Z.; HERMAN, CRISTIAN

Towards a new generation of meat products.

Meat products: chemistry, consumption and health aspects

Lugar: New York; Año: 2021; p. 207 - 242

CASTRO, M.P.; PALAVECINO PRPICH, NOELIA Z.; CAYRÉ, MARIA E.

BIOACTIVE PEPTIDES GENERATED BY LACTIC ACID BACTERIA

THE MANY BENEFITS OF LACTIC ACID BACTERIA

Lugar: New York; Año: 2019; p. 111 - 124

CASTRO, MARCELA P.; CAYRÉ MARIA E.; PALAVECINO PRPICH, NOELIA Z.; RIVAS FRANCO P.

Control of pathogens in cooked meat products: the beneficial role of lactic acid bacteria

"The Battle Against Microbial Pathogens: Basic Science, Technological Advances and Educational Programs? has been released.

Año: 2015; p. 310 - 318