Encuentro con Sarmiento : refundación de un espacio para la memoria común

Fil: Castro, María Cristina. Universidad Nacional de San JuanFil: Goransky, Irina Valeria. Universidad Nacional de San JuanFil: Zalazar, Sandra Viviana. Universidad Nacional de San Jua

Spatial distribution and characteristics of Andean ice masses in Argentina: Results from the first National Glacier Inventory

Glaciers and the periglacial environment in Argentina have been protected by the Law since 2010. This legislation required the development of the first National Glacier Inventory (NGI), which was officially presented in May 2018 and based on satellite images spanning between 2004 and 2016. Here, we present the methods and results of the NGI, summarize the glaciers' morphological and spatial characteristics, and compare our results to previous regional and global inventories. The NGI reveals an impressive variety of ice masses including rock glaciers, permanent snowfields, mountain and valley glaciers with varying amounts of debris-cover and large outlet glaciers. The Argentinean Andes contain 16 078 ice masses covering an area of 5769 kmbetween 200 and 6900 m a.s.l. Comparison of the combined national inventories of Argentina and Chile (~30 000 glaciers and 28 400 km2) with the Randolph Glacier Inventory 6.0 for the Southern Andes (~16 000 glaciers and 29 400 km2), shows that there are large differences in extent and number of glaciers in some sub-regions. The NGI represents an improvement for a better understanding of Argentina's freshwater reservoirs and provides detailed information for the preservation and study of ice masses along 4000 km of the Southern Andes.Fil: Zalazar, Laura Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; ArgentinaFil: Ferri Hidalgo, Lidia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; ArgentinaFil: Castro, Mariano Agustin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; ArgentinaFil: Gargantini, Hernan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; ArgentinaFil: Giménez, Melisa Mariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; ArgentinaFil: Pitte, Pedro Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; ArgentinaFil: Ruiz, Lucas Ernesto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; ArgentinaFil: Masiokas, Mariano Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; ArgentinaFil: Costa, GustavO. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; ArgentinaFil: Villalba, Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Provincia de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentin

Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus

Reggianito Argentino cheese is traditionally manufactured with whey starter cultures that provide typical and intense flavor but can cause poor quality standardization. In this study, the influence of natural and selected starters on Reggianito Argentino cheese proteolysis was investigated. Cheeses were manufactured with three strains of Lactobacillus helveticus (SF133, SF138 and SF209) cultured individually in sterile whey and used as single or mixed starters. Control cheeses were made with natural whey starter culture. Cheeses were analyzed to determine gross composition, as well as total thermophilic lactic flora. Proteolysis was assessed by N fractions, electrophoresis and liquid chromatography. Gross composition of the cheeses did not significantly differ, while viable starter cell counts were lower for cheeses made with strain SF209 alone or combined with other strains. Soluble N at pH 4.6 was the same for cheeses made with natural or selected starters, but soluble N in 12% trichloroacetic acid and 2.5% phosphotungstic acid was significantly higher in cheeses made with starters containing strain SF209. Nitrogen fractions results indicated that natural whey starter cultures could be replaced by several starters composed of the selected strains without significant changes to proteolysis patterns. Starter cultures prepared only with SF209 or with the three selected L. helveticus strains produced cheese products with significantly more proteolysis than control cheeses. Chromatographic profiles analyzed by principal components showed that three main peaks on chromatograms, presumptively identified as Tyr, Phe, and Trp, explained most of variability. Principal component scores indicated that cheese samples were grouped by ripening time, which was confirmed by linear discriminant analysis. On the contrary, samples did not cluster by Lactobacillus strain or type of starter.Fil: Hynes, Erica Rut. 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; ArgentinaFil: Bergamini, Carina Viviana. 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; ArgentinaFil: Suárez, Viviana Beatriz. 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; ArgentinaFil: Zalazar, Carlos Antonio. 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; Argentin

Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese

Two probiotic strains, Lactobacillus acidophilus and Lactobacillus paracasei subsp. paracasei, were used as adjunct cultures in semihard cheesemaking experiments, in order to study their influence on proteolysis during ripening. Cheeses with and without probiotic bacteria were manufactured. The population of probiotics remained above 107 cfu g_1 during all ripening, and they did not influence primary proteolysis. However, L. acidophilus produced a significant increase in the level of low molecular weight nitrogen compounds and individual free amino acids; the amino acid profiles were also different. Multivariate analysis of peptide profiles showed that samples were grouped mainly by ripening time, although the impact of probiotics was also noticeable. L. acidophilus showed a clear influence on secondary proteolysis, while a minor effect of L. paracasei was evidenced at the end of the ripening. These results showed that the tested strains influenced distinctly proteolysis of cheeses, probably as a consequence of their different proteolytic systems and their activity via the alimentary matrix (cheese).Fil: Bergamini, Carina Viviana. 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; ArgentinaFil: Hynes, Erica Rut. 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; ArgentinaFil: Zalazar, Carlos Antonio. 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; Argentin

Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semihard argentine cheese

Two strains of probiotic bacteria, one of Lactobacillus acidophilus and the other of Lactobacillus paracasei subsp. paracasei, were tested as adjunct cultures in cheese-making experiments, in order to assess their viability during cheese-making and ripening. The adjunct culture was added to cheese-making milk following two different methodologies: as a lyophilized powder dispersed in milk, or within a substrate composed of milk and milk fat. In all cheeses, probiotic bacteria increased a log cycle during cheese-making, and remained almost constant during ripening (60 days), always in higher number than required to meet probiotic standards. Gross composition of the cheeses was not affected by the addition of probiotic bacteria, except for pH value: cheeses with L. acidophilus added within the pre-incubated substrate, had lower pH values and were over acidified and crumbly. Direct addition of the probiotic culture was the methodology with the best performance; however the pre-incubation presented some advantages such as an increased population of lactobacilli in the initial inoculum.Fil: Bergamini, Carina Viviana. 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; ArgentinaFil: Hynes, Erica Rut. 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; ArgentinaFil: Quiberoni, Andrea del Lujan. 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; ArgentinaFil: Suárez, Viviana Beatriz. 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; ArgentinaFil: Zalazar, Carlos Antonio. 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; Argentin

Characterization of biochemical changes during ripening in Argentinean sheep cheeses

In recent years, there has been an increase in the production of sheep milk in our country, which has been used mainly in cheese-making. This production, however, is not well standardised, as there are neither defined protocols nor well-characterised products for this procedure. Previously, different methodologies for making two types of sheep cheeses were developed at our institute. In the present work, the levels of free amino acids, organic acids, free fatty acids and volatile compounds for these sheep cheeses were studied in order to thoroughly characterise them. Therefore, we have produced two types of cheeses: one using a starter of Streptococcus thermophilus, in which the curd was cut into 5-mm pieces, washed and then heated to 43 ◦C (S cheeses); the other one using a mixed starter composed of S. thermophilus, Lactobacillus helveticus and Lactobacillus bulgaricus, in which the curd was cut into smaller pieces, was not washed and was heated to 47 ◦C (L cheeses). These cheeses were analysed at 2 and 180 days of ripening. Free amino acids (FAAs) and organic acids were studied by HPLC, free fatty acids (FFAs) were quantified by GC and volatile compounds were analysed by SPME-GC-FID/MS. The concentrations of all FAAs were significantly higher in the L cheeses than in the S cheeses, and this was evident from the beginning of the ripening. Both types of cheeses showed similar changes in the concentrations of some FAAs during ripening, but S cheeses were characterised by higher percentages of Phe, Leu and Val, while L cheeses had higher percentages of Pro, Ile, His and Asp. Lactic and citric acid were the most important organic acids present in both types of cheeses. At the end of the ripening, L cheeses presented higher levels of succinic and formic acids, while S cheeses showed a much higher amount of acetic acid. The levels of FFAs increased during ripening, and myristic, palmitic, stearic and oleic acids were the most abundant ones in both types of cheeses. L cheeses showed significantly higher levels of all FFAs at the end of the ripening and presented a greater increase in the percentages of short-chain fatty acids during ripening compared to S cheeses. Regarding volatile compounds, higher levels of aldehydes and ketones characterised the L cheeses, whereas S cheeses had higher proportions of esters and alcohols. Both types of cheeses presented similar areas in the most compounds of acids group, but the levels of butanoic and hexanoic acids were significantly higher in S cheeses than in L cheeses. The results of the present work offer an important contribution to this field: they have provided a better understanding of the changes that occur during the ripening of the two sheep cheeses manufactured with technologies developed in our group. These technologies could also be used by small sheep farm producers located in our region with the aim of increasing the economic yield of their products.Fil: Bergamini, Carina Viviana. 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; ArgentinaFil: Wolf, Irma Veronica. 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; ArgentinaFil: Perotti, Maria Cristina. 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; ArgentinaFil: Zalazar, Carlos Antonio. 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; Argentin

Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt

Reduced-lactose yogurts are still not available in the Argentinean market despite the fact in Latin America the incidence of deficientlactose individual is very high. In this work, variables to hydrolyze the lactose (three levels of β-galactosidase enzyme and the time of its addition) were evaluated during manufacture of natural and sweetened (8% p/v) drinkable yogurts. Experimental yogurts (with enzyme) were compared with controls (without enzyme). The evolution of lactose content, pH, titratable acidity and syneresis were analyzed during 28 days of storage at 5ºC. Results showed feasibility in the simultaneous addition of enzyme and starter. The hydrolysis percentages in experimental yogurts ranged from 74 to 93% at the end of manufacture and stayed without changes during storage. For control yogurts, the lactose content decreased approximately 15%, which was doubled at 14 days. The inclusion of sucrose did not substantially affect the hydrolysis process. After 14 days, the pH and acidity in experimental yogurts were slightly higher and lower, respectively, in comparison to controls. On the other hand, the sensory panel found that the reduced-lactose and traditional yogurt where similar.Fil: Vénica, Claudia Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Santa Fe. Instituto de Lactologia Industrial; Argentina;Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Santa Fe. Instituto de Lactologia Industrial; Argentina;Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Santa Fe. Instituto de Lactologia Industrial; Argentina;Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Santa Fe. Instituto de Lactologia Industrial; Argentina

Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese

The individual contribution of six strains of probiotic bacteria (three of Lactobacillus acidophilus and three of the Lactobacillus casei group) to proteolysis patterns in a semi-hard cheese was assessed. Control cheeses (without probiotics) and two types of experimental cheeses (with the addition of probiotics either directly to milk or by a two-step fermentation method), were manufactured. Cheeses containing L. acidophilus showed the most extensive peptidolysis, which was evidenced by changes in the peptide profiles and a noticeable increase of FAA, in comparison to control cheeses. The strains of the L. casei group showed a lower contribution to cheese peptidolysis, which consisted mainly of FAA increase. Two-step fermentation improved peptidolytic activity only for one of the cultures of L. acidophilus tested. The addition of L. acidophilus strains into cheese may be suitable not only for their beneficial health effect but also for their influence on secondary proteolysis, consistent with acceleration of ripening and improved flavor formation.Fil: Bergamini, Carina Viviana. 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; ArgentinaFil: Hynes, Erica Rut. 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; ArgentinaFil: Candioti, Mario César. Universidad Nacional del Litoral; ArgentinaFil: Zalazar, Carlos Antonio. 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; Argentin

Pategra´ s cheese as a suitable carrier for six probiotic cultures

he viability of five single-strain and one three-strain probiotic cultures was assessed duringPategras cheese ripening. Probiotics were inoculated into cheese-milk after a pre-incubationstep ? intended to improve their survival ? or directly as a lyophilised culture; control cheeseswithout probiotics were also obtained. pH of probiotic and control cheeses was similar, exceptin probiotic cheeses containing the strain Lb. acidophilus B or the mixed culture. In these cases,the probiotic cheeses were more acid than their respective control cheeses. All the probioticstested maintained counts above 107 cfu/g during the shelf-life settled for the product. Strains ofthe Lb. casei group: Lb. paracasei, Lb. casei and Lb. rhamnosus reached and kept the highestcell concentration during cheese ripening, followed by Lb. acidophilus and bifidobacteria. Thedirect addition of the probiotic cultures was more efficient than their inoculation after a preincubationstep, for all the probiotics assayed. We have provided evidence that support the useof Pategras cheese as a performing food-based vehicle for probiotic bacteria.Fil: Bergamini, Carina Viviana. 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; ArgentinaFil: Hynes, Erica Rut. 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; ArgentinaFil: Meinardi, Carlos Alberto. 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; ArgentinaFil: Suárez, Viviana Beatriz. 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; ArgentinaFil: Quiberoni, Andrea del Lujan. 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; ArgentinaFil: Zalazar, Carlos Antonio. 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; Argentin

Cambios morfológicos en mucosa oral asociados a consumo de tabaco, a propósito de un caso

La uranitis nicotínica (UN) o paladar del fumador es una lesión de la mucosa palatina, que se ha descrito en la literatura desde 1926. En 1941 se la denomina también estomatitis nicotínica ya que se observa casi exclusivamente en personas que fuman tabaco en pipa, cigarro o cigarrillo y en menor frecuencia con la ingestión crónica de líquidos a altas temperatura u otros irritantes. Por un mecanismo de acción física y química del calor y los productos del tabaco que actuarían como irritantes locales, estimulando un proceso reactivo, que incluye inflamación, hiperplasia, y queratinización epitelial. En general, es asintomática o ligeramente irritativa. Generalmente, los pacientes refieren que presentan la lesión por años sin cambios. Objetivo: Analizar los cambios histopatológicos de la mucosa oral asociados al consumo del tabaco.Fil: Vásquez Díaz, Pedro Julián. Universidad Nacional de Córdoba. Facultad de Ciencias Médicas. Hospital Nacional de Clínicas. Cátedra de Dermatología; Argentina.Fil: Brene, Marcos. Universidad Nacional de Córdoba. Facultad de Ciencias Médicas. Hospital Nacional de Clínicas. Cátedra de Patología; Argentina.Fil: Zalazar, Viviana. Universidad Nacional de Córdoba. Facultad de Ciencias Médicas. Hospital Nacional de Clínicas. Cátedra de Dermatología; Argentina.Fil: Dionisio de Cabalier, María Elisa. Universidad Nacional de Córdoba. Facultad de Ciencias Médicas. Hospital Nacional de Clínicas. Cátedra de Patología. Museo de Patología; Argentina.Patologí