Skip to search formSkip to main contentSkip to account menu

Cheese cheddar type basophil bound Ab:ACnc:Pt:Bld:Qn:LHR

Known as: Fromage (pâte cuite) activation des basophiles [Arbitraire/Volume] Sang ; Numérique ; Réaction leucocytaire à l'histamine, ???? ???????????:?????:???:??:???:????????, Peynir çedar türü Bazofile ba?l? Ab:SçKons:Zml?:Kan:Kant:LHR 
National Institutes of Health

Related topics

Related topics

8 relations
ACncAntibodiesBasophilsBinding (Molecular Function)

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2013
2013
Rheological & microstructural study of commercial cheddar & mozzarella cheeses by using farinograph
2008
2008
Defining the Growth/No-Growth Boundary for Listeria monocytogenes in Shelf Stable Pocket Sandwiches
Abstract : Honey Barbecue Beef and Bacon Cheddar pocket sandwiches were formulated such that their pH values and water activity… 
2007
2007
Influence of Fat-Replacing Ingredients on Process and Age Induced Soluble Nitrogen Content and Ultrastructure of Lowfat Cheddar Cheese
Influence of fat-replacers on process and age (up to 6 months at 5°C ) induced water soluble nitrogen generation in lowfat (5%, w… 
2003
2003
The Effect Of Sorbic Acid On The Survival And Growth Of Escherichia coli 0157 : H 7 , Salmonella , Listeria monocytogenes , and Staphylococcus aureus On Shredded Cheddar And Mozzarella Cheese
The objective of this study was to determine the effectiveness of sorbic acid in inhibiting Escherichia coli 0157:H7, Salmonella… 
2002
2002
The Effect of Sorbic Acid on the Survival oOf Escherichia coli 0157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus on Shredded Cheddar and Mozzarella Cheese
The objective of this study was to determine the effectiveness of sorbic acid in inhibiting Escherichia coli 0157:H7, Salmonella… 
2002
2002
DAIRY FOODS Cheddar and Cheshire Cheese Rheology
Textural difEerences between Cheddar and Cheshire cheeses were examined rheologically to provide a means of distinguishing these… 
1989
1989
Development of processed cheese spread using accelerated ripened cheddar curd slurries
Effets du pH, de l'addition de glutathion, riboflavine, cobalt, manganese et diacetyle, effet de l'agitation sur la maturation du… 
1988
1988
DAIRY FOODS TECHNICAL NOTES Effect of Nonuniform Cooling on Moisture, Salt, and pH Distribution in 290-Kilogram Blocks of Stirred-Curd Cheddar Cheese 1
Cheese samples representing six positions in each of 12 290-kg stirred curd Cheddar cheese blocks in stainless steel hoops were… 
1971
1971
Symposium on microbial changes in foods. Relationship of the microflora to the flavour fo cheddar cheese.
1970
1970
The production of good-flavoured Cheddar cheese.
By clicking accept or continuing to use the site, you agree to the terms outlined in our Privacy Policy (opens in a new tab), Terms of Service (opens in a new tab), and Dataset License (opens in a new tab)