Alejandra Picallo

Comparison of two TCATA variants for dynamic sensory characterization of food products

Gastón Ares, John C. Castura, Lucía Antúnez, 2016 .

Comparison of TCATA and TDS for dynamic sensory characterization of food products.

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2015, Food research international.

Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability

Alejandra Picallo, S. Vaudagna, A. Picallo, 2002 .