A. N. Califano

Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions

Patricia Cerrutti, A. Califano, S. C. Andrés, 2017 .

A numerical method for simulating heat transfer in heterogeneous and irregularly shaped foodstuffs

A. N. Califano, Noemí E. Zaritzky, 1993 .