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Fecha de publicación	Título	???itemlist.dc.creator.*???	???itemlist.dc.provenance???
dic-2003	Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage	Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina	-
nov-2003	Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions: effect of ripening time and sampling zone	Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina	-
28-jul-2017	Design and construction of a hydrofluidization system. Study of the heat transfer on a stationary sphere	Peralta, Juan Manuel; Rubiolo, Amelia Catalina; Zorrilla, Susana	-
dic-2002	Evaluation of stress-strain for characterization of the rheological behavior of alginate and carrageenan gels	de Piante Vicin, Daniel Alberto; Mammarella, Enrique José; Rubiolo, Amelia Catalina	-
18-ago-2017	Initial freezing point of Mozzarella cheese	Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana	CONICET
ene-2003	Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures	Sihufe, Guillermo Adrian; Zorrilla, Susana; Rubiolo, Amelia Catalina	CONICET
jul-2005	Study of the Deactivation of ß-galactosidase Entrapped in Alginate-carrageenan Gels	Mammarella, Enrique José; Rubiolo, Amelia Catalina	CONICET
dic-2005	Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese	Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina	CONICET