Skip to search form
Skip to main content
Skip to account menu
Semantic Scholar
Semantic Scholar's Logo
Search 236,473,397 papers from all fields of science
Search
Sign In
Create Free Account
Cheese mozzarella Ab.IgG:ACnc:Pt:Ser:Qn
Known as:
Queijo mussarela Ac.IgG:ACnc:Pt:Soro:Qn
, [anticuerpo anti - ] queso mozzarella [Ac].IgG [Inmunoglobulina G]:concentración arbitraria:punto en el tiempo:suero:cuantitativo
, Mozzarella Cheese IgG Ab [Units/volume] in Serum
Expand
National Institutes of Health
Create Alert
Alert
Related topics
Related topics
6 relations
ACnc
Antibodies
Cheese mozzarella
Hypersensitivity
Expand
Papers overview
Semantic Scholar uses AI to extract papers important to this topic.
2017
2017
Разработка технологии сыра «Моцарелла» с применением различных молокосвертывающих ферментов
О Й Цисарик
,
Л Я Мусий
,
И Н Сливка
,
Т Ф Молокус
2017
Corpus ID: 102839863
2017
2017
Chapter 2 Evolutive Pro fi les of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses
2017
Corpus ID: 6840
This Chapter evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. Basic…
Expand
2017
2017
Desain Interior The House of Mozzarella
Yusrina Nur Fitria
2017
Corpus ID: 194888958
DESAIN INTERIOR THE HOUSE OF MOZZARELLA DI BOYOLALI Yusrina Nur Fitria1 Drs. Soepono Sasongko, M.Sn2 Drs. IF. Bambang Sulistyono…
Expand
2016
2016
The Effect of Casein Modification and Inulin on Physicochemical Properties of Mozzarella Cheese Analogue Microwavable
Purwadi
,
A. Manab
,
I. Thohari
,
Herly Evanuarini
2016
Corpus ID: 212529022
The effect of casein modification on physicochemical characteristics of Mozzarella cheese analogue microwavable was studied. The…
Expand
2015
2015
Analisis Produktivitas Pada Bagian Produksi Keju Mozzarella Menggunakan Metode Objective Matrix (OMAX) (Studi kasus di UKM Rumah Yoghurt, Junrejo, Batu)
Kukuh Setianto
2015
Corpus ID: 181561362
Keju merupakan produk pangan yang berasal dari hasil olahan susu. Keju mozzarella proses pembuatannya tidak dimatangkan atau…
Expand
Review
2014
Review
2014
Growth of Listeria monocytogenes , Salmonella spp . , Escherichia coli O 157 : H 7 , and Staphylococcus aureus on Cheese during Extended Storage at 25 u C
W. Leong
,
R. Geier
,
Sarah Engstrom
,
Steve Ingham
,
Barbara Ingham
,
M. Smukowski
2014
Corpus ID: 264752773
Potentially hazardous foods require time/temperature control for safety. According to the U.S. Food and Drug Administration Food…
Expand
2009
2009
Kształtowanie się wartości aktywności wody sera mozzarella poddanego procesowi wędzenia
D. Cais-Sokolińska
,
E. Kowalska
,
J. Pikul
2009
Corpus ID: 94638229
2007
2007
kualitas keju mozzarella dengan penggunaan berbagai bahan pengasam 3729
Dewi Mistiyaningsih
2007
Corpus ID: 103064653
1999
1999
Determinants of the perception of quality for a typical production: the case of Buffalo Mozzarella Campana cheese
A. Rinaldi
1999
Corpus ID: 55729234
Consumers attach value to place of origin when purchase food. Although effects of a geographical indication have been found, it…
Expand
1998
1998
Microstructure of full-fat mozzarella cheese
R. Bhaskaracharya
,
A. Friedhuber
,
N. Shah
1998
Corpus ID: 138387535