Variability in the content of Lactobacillus casei in different commercial lots of fermented milks

Autores
Del Bono, Yanina; Pendino, Brunella; Céspedes, Mario; Vinderola, Celso Gabriel
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
No abstract was requested for this short communication.
Fil: Del Bono, Yanina. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Pendino, Brunella. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Céspedes, Mario. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
Fermented Milks
Probiotics
Viability
Variability
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59341
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Variability in the content of Lactobacillus casei in different commercial lots of fermented milksDel Bono, YaninaPendino, BrunellaCéspedes, MarioVinderola, Celso GabrielFermented MilksProbioticsViabilityVariabilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2No abstract was requested for this short communication.Fil: Del Bono, Yanina. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Pendino, Brunella. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Céspedes, Mario. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaWiley Blackwell Publishing, Inc2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59341Del Bono, Yanina; Pendino, Brunella; Céspedes, Mario; Vinderola, Celso Gabriel; Variability in the content of Lactobacillus casei in different commercial lots of fermented milks; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 1-2015; 263-2671365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12634info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:47Zoai:ri.conicet.gov.ar:11336/59341instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:02:47.405CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Variability in the content of Lactobacillus casei in different commercial lots of fermented milks
title Variability in the content of Lactobacillus casei in different commercial lots of fermented milks
spellingShingle Variability in the content of Lactobacillus casei in different commercial lots of fermented milks
Del Bono, Yanina
Fermented Milks
Probiotics
Viability
Variability
title_short Variability in the content of Lactobacillus casei in different commercial lots of fermented milks
title_full Variability in the content of Lactobacillus casei in different commercial lots of fermented milks
title_fullStr Variability in the content of Lactobacillus casei in different commercial lots of fermented milks
title_full_unstemmed Variability in the content of Lactobacillus casei in different commercial lots of fermented milks
title_sort Variability in the content of Lactobacillus casei in different commercial lots of fermented milks
dc.creator.none.fl_str_mv Del Bono, Yanina
Pendino, Brunella
Céspedes, Mario
Vinderola, Celso Gabriel
author Del Bono, Yanina
author_facet Del Bono, Yanina
Pendino, Brunella
Céspedes, Mario
Vinderola, Celso Gabriel
author_role author
author2 Pendino, Brunella
Céspedes, Mario
Vinderola, Celso Gabriel
author2_role author
author
author
dc.subject.none.fl_str_mv Fermented Milks
Probiotics
Viability
Variability
topic Fermented Milks
Probiotics
Viability
Variability
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv No abstract was requested for this short communication.
Fil: Del Bono, Yanina. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Pendino, Brunella. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Céspedes, Mario. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description No abstract was requested for this short communication.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/59341
Del Bono, Yanina; Pendino, Brunella; Céspedes, Mario; Vinderola, Celso Gabriel; Variability in the content of Lactobacillus casei in different commercial lots of fermented milks; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 1-2015; 263-267
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59341
identifier_str_mv Del Bono, Yanina; Pendino, Brunella; Céspedes, Mario; Vinderola, Celso Gabriel; Variability in the content of Lactobacillus casei in different commercial lots of fermented milks; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 1-2015; 263-267
1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12634
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269772682625024
score 13.13397

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