Cheese mold type Ab.IgE:ACnc:Pt:Ser:Qn

Known as: Kaas schimmeltype As.IgE:Arbitraire concentratie:Moment:Serum:Kwantitatief, Hallitusjuust antikehad.IgE:Acnc:Pt:S:Qn, CHEESE MOLD TYPE:concentración arbitraria:punto en el tiempo:suero:cuantitativo: 
 
National Institutes of Health

Papers overview

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2014
2014
Non-starter lactic acid bacteria (NSLAB) inhabiting fermented food have been recently revised as source of probiotic strains… (More)
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2012
2012
Single and combined effects of three GRAS (generally recognized as safe) antimicrobials including, bacteriophage P100 (phage P100… (More)
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2011
2011
Aging is associated with alterations in the intestinal microbiota and with immunosenescence. Probiotics have the potential to… (More)
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2011
2011
The microbial community in milk is of great importance in the manufacture of traditional cheeses produced using raw milk and… (More)
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2010
2010
Lauric arginate (LAE) at concentrations of 200 ppm and 800 ppm was evaluated for its effectiveness in reducing cold growth of… (More)
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2006
2006
A total of 248 strains of predominant lactobacilli isolated during the manufacture and ripening of artisanal Manchego cheeses… (More)
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2006
2006
Sensory profiles of fresh semihard Chihuahua cheese produced in the northern Mexican state of Chihuahua were developed to… (More)
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2003
2003
AIMS Lactobacillus helveticus is the dominant microflora of the natural whey starters used for Parmigiano Reggiano cheese making… (More)
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2002
2002
Thirty-two lactating Karagouniko ewes were allocated at random to four groups for 6 weeks, to examine the effect of four diets: C… (More)
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2000
2000
Proteolysis has a critical role in defining the typical organoleptic characteristics of Grana Padano, a well-known Italian cheese… (More)
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