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Publications by Adriana Pérez Chaia
Dairy Propionibacteria From Milk or Cheese Diets Remain Viable and Enhance Propionic Acid Production in the Mouse Cecum
Le Lait
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Using of Dairy Propionibacteria as Bio-Preservative in Kareish Cheese
International Journal of Dairy Science
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Dairy Processing and Cold Storage Affect the Milk Coagulation Properties in Relation to Cheese Production
Dairy Science and Technology
Biochemistry
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Linking Genotype and Phenotype in an Economically Viable Propionic Acid Biosynthesis Process
Biotechnology for Biofuels
Applied Microbiology
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Renewable Energy
Energy
Sustainability
Policy
Biotechnology
Law
the Environment
Enteric Methane Emissions of Dairy Cows Predicted From Fatty Acid Profiles of Milk, Cream, Cheese, Ricotta, Whey, and Scotta
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Response of Lactating Dairy Cows to Dietary Protein From Canola Meal or Distillers’ Grains on Dry Matter Intake, Milk Production, Milk Composition, and Amino Acid Status
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Animal Science
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Production of Propionic Acid by Propionibacterium Acidipropionici From Agroindustrial Effluents
Brazilian Archives of Biology and Technology
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New Cheese-Like Food Production From Soy Milk — Utility of Soy Milk Curdling Yeast
Pretreatment of Cottage Cheese to Enhance Biogas Production
BioMed Research International
Immunology
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Microbiology
Medicine
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Microbial Quality and Biochemical Changes of Fresh Soft, Acid-Curd Xinotyri Cheese Made From Raw or Pasteurized Goat Milk
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