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Cheese mozzarella Ab.IgE:ACnc:Pt:Ser:Qn

Known as: [anticuerpo anti - ] queso mozzarella [Ac].IgE [Inmunoglobulina E]:concentración arbitraria:punto en el tiempo:suero:cuantitativo, Kaas mozzarella As.IgE:Arbitraire concentratie:Moment:Serum:Kwantitatief, Fromage mozzarella , IgE:Concentration arbitraire:Temps ponctuel:Sérum:Quantitatif 
 
National Institutes of Health

Papers overview

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2018
2018
Konjac glucomannan (KGM) is a natural polysaccharide with several favorable nutritional characteristics, and exhibits functional… Expand
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2018
2018
Buffalo milk represents an indispensable source of nourishment in many parts of the world and it is the second most consumed milk… Expand
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2016
2016
Olive mill wastewater polyphenol extract was tested for antimicrobial activity against 64 strains of Pseudomonas fluorescens… Expand
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2014
2014
High sodium intake negatively affects consumer health, thus there is active interest in lowering sodium levels in dairy foods… Expand
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2012
2012
Over the past years, LC-MS-based approaches have gained a growing interest in food analysis by using different platforms and… Expand
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2012
2012
An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes’ milk, and to… Expand
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2012
2012
The aim of this study was to evaluate possible associations between three SNPs at the oxytocin locus (AM234538: g.28C>T; g.204A>G… Expand
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2007
2007
Abstract Microfluidization of cheese milk at different temperatures and pressures altered the meltability and rheological… Expand
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2007
2007
In this work the effectiveness of different antimicrobial packaging systems on the microbial quality decay kinetics during… Expand
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