Cheese mozzarella basophil bound Ab:ACnc:Pt:Bld:Qn:LHR

Known as: Mozzarella , Ab basofilo legato:ACnc:Pt:Sangue:Qn:LHR, ??? ???????????:?????:???:??:???:????????, Mozzarella BasoBnd Ac Qn 
 
National Institutes of Health

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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… (More)
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2007
2007
Cell numbers of presumptive lactic acid bacteria varied markedly between 7 natural whey starter cultures (NWSC) used for… (More)
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2005
2005
This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the… (More)
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2003
2003
Natural whey cultures (NWC) (n = 29) used for traditional water-buffalo Mozzarella cheese manufacture and arising from different… (More)
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2003
2003
AIMS The fate of Escherichia coli O157:H7 was investigated during the manufacture of Mozzarella cheese. METHODS AND RESULTS The… (More)
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2002
2002
The effects of Ca concentration and pH on the composition, microstructural, and functional properties of Mozzarella cheese were… (More)
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1999
1999
Mozzarella cheese was made from skim milk standardized with cream (unhomogenized, 40% milk fat) to achieve four different target… (More)
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Review
1993
Review
1993
Shredding and melting characteristics are vital to the function of low-moisture Mozzarella cheeses that are used as ingredients… (More)
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1993
1993
The contributions o f fat and moisture content to Mozzarella cheese texture were investigated to provide a basis for developing… (More)
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1992
1992
Salmonella typhimurium was adapted to acid by exposure to hydrochloric acid at pH 5.8 for one to two doublings. Acid-adapted… (More)
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