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

Known as: Peynir mold türü Bazofile ba?l? Ab:SçKons:Zml?:Kan:Kant:LHR, ???? ???????????:?????:???:??:???:????????, Formaggio tipo muffa , Ab basofilo legato:ACnc:Pt:Sangue:Qn:LHR 
National Institutes of Health

Related topics

Related topics

9 relations
ACncAntibodiesBasophilsBinding (Molecular Function)

Papers overview

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2016
2016
Influence of Mozzarella and semi-ripened Cheddar cheese amalgamations on the chemical composition and textural attributes of processed pizza cheese.
Chemistry and biochemistry of natural cheeses influence the functional properties of resultant Processed pizza cheese. These… 
2016
2016
Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (
2007
2007
Changes in chemical composition of bael-guava cheese and toffee during storage.
2005
2005
Food Safety V ( 6 ) 1-4 A Preliminary Study of Kashar Cheese and Its Organoleptic Qualities Matured in Bee Wax
In this study, we examined the organoleptic qualities of Kashar Cheese matured in bee wax. 500 g Kashar Cheeses were embedded in… 
2004
2004
A Study on Survival of Listeria monocytogenes during Manufacture and Ripening of Kashar Cheese
This study was performed to determine the survival of Listeria monocytogenes during the manufacture and ripening of Kashar, a… 
2003
2003
Distribution of the volatile (flavour) compounds in Raclette cheese produced with different staphylococci in the smear
Des fromages a raclette fabriques avec du lait pasteurise ont ete emmorges avec un levain contenant Debaryomyces hansenii… 
2000
2000
Stability of curd cheese packaged in carbon dioxide atmosphere.
2000
2000
Investigation on the microbiological and chemical changes of Kashar cheese at production stages.
2000
2000
Experimental studies of cheese prefermentation; a mathematical model reflecting the pH effect.
1998
1998
GAMMA -AMINOBUTYRIC ACID AS AN INDICATOR OF FERMENTATIVE PROCESSES RESPONSIBLE FOR THE FORMATION OF HOLES TYPICAL IN MONTASIO CHEESE
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