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Anatomía endoscópica de la base del cráneo la fisura orbitaria inferior y su implicancia quirúrgica /
Published 2017Texto completo en RDU
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Anatomía endoscópica de la base del cráneo: la fisura orbitaria inferior y su implicancia quirúrgica
Published 2021Get full text
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El uso de animales por las sociedades agropastoriles tempranas: análisis zooarqueológico de un basural de la aldea de Palo Blanco (valle de Fiambalá, Catamarca)
Published 2018Get full text
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ARQUEOZOOLOGÍA DEL ALERO CARRIQUEO, DEPTO. PILCANIYEU, RÍO NEGRO
Published 2017“…We explore several lines of evidence that allow us to corroborate the exploitation of bony fat in the place.Carriqueo rock shelter exemplifies the panorama of the northwestern steppes of Patagonia in the late Holocene, when the amount and diversity of the species exploited was increased significantly in the area. …”
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Urbanización y disponibilidad de alimentos cardiosaludables en la ciudad de La Calera, Córdoba, 2016-2017
Published 2021Get full text
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Tiendas muy pequeñas /
Published 2009Table of Contents: “…Ivana Franke y Petar Miskovic. 18 m2 -- Peyton and Byrne at Heal's. Londres, Reino Unido. Fat. 18 m2 -- Wellie Wagon. Nueva York, Nueva York, Estados Unidos. …”
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Zooarchaeology of the formative village of Palo Blanco (Tinogasta, Catamarca, Argentina)
Published 2015“…The predominance of subadult camelids suggests the implementation of a pastoralist strategy related to the exploitation of primary resources like meat, bone marrow and fat. The results allowed a deeper comprehension of the economic activities of the human groups that occupied the village of Palo Blanco through the first millennium A.D.…”
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Beef consumption and fatty acids serum concentration: relationship with salivary gland tumors in Córdoba, Argentina
Published 2022Get full text
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What may Pygmies teach us about short stature in very preterm infants?
Published 2024Get full text
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Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life
Published 2020“…Sausages were stored at 4 °C during 37 days and samples were extracted at days 0, 12, 23, and 37 for microbiological, chemical (peroxide value and conjugated dienes), and sensory descriptive analysis. All sausages had low fat content (3.36 g/100g) and good colour, flavour and texture acceptance scores by consumers (between 57 on a 9-point hedonic scale). …”
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