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

Papers overview

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2010
2010
The diversity, dynamics and activity of Castelmagno PDO cheese microbiota were studied in three batches produced in a floor… (More)
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2008
2008
The aim of this work was to evaluate the species composition and the genotypic strain heterogeneity of dominant lactic acid… (More)
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2008
2008
This work aimed to investigate the effects of thermal treatments and yeast extract addition on the composition of the microbial… (More)
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2003
2003
The aim of this study was to investigate the dynamics of the microflora during Montasio cheese ripening, with specific reference… (More)
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2001
2001
The effect of pasteurization of milk and use of a native starter culture on the volatile components and sensory characteristics… (More)
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2000
2000
Survival of Salmonella typhimurium and Escherichia coli O157:H7 was studied in model brines and brine from three cheese plants… (More)
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1995
1995
An orange cheese coryneform bacterium isolated from the surface of Gruyère of Comté and identified as Brevibacterium linens… (More)
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1990
1990
A total of 365 yeasts were isolated from the brines of soft, semihard and hard cheeses from different manufacturers… (More)
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