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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

Related topics

Related topics

9 relations
ACncAntibodiesBasophilsBinding (Molecular Function)

Papers overview

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2013
2013
Survival of Arcobacter butzleri during production and storage of artisan water buffalo mozzarella cheese.
Water buffalo mozzarella cheese (WBMC) is a fresh stretched cheese produced from whole chilled buffalo milk. Although… 
2013
2013
Composition and textural properties of Mozzarella cheese naturally-enriched in polyunsaturated fatty acids.
The effects of adding flaxseed or fish oil to the diet of dairy cows on the chemical and physical profile of Mozzarella cheese… 
2013
2013
Microbiological and Sensory Quality of Mozzarella Cheese as Affected by Type of Milk and Storage
Microbiological and Sensory Quality of Mozzarella Cheese as Affected by Type of Milk and Storage Mozzarella cheese that had its… 
2012
2012
Evaluation of microbial survival post-incidence on fresh Mozzarella cheese.
Commercial fresh Mozzarella cheese is made by direct acidification and is stored dry or in water without salt addition. The… 
2002
2002
Textural and melting properties of Mozzarella cheese made with fat replacers
In this study texture and melting characteristics of full fat Mozzarella cheeses were compared with nonfat cheeses made with two… 
2000
2000
Effect of salting method on the composition, yield and functionality of low moisture Mozzarella cheese.
1999
1999
Texture evaluation of commercial mozzarella cheeses
This study aimed to examine the textural characteristics such as hardness, springiness, cohesiveness, chewiness and gumminess of… 
1996
1996
Behaviour of Listeria monocytogenes during the traditional manufacture of water‐buffalo Mozzarella cheese
F. VILLANI, O. PEPE, G. MAURIELLO, G. MOSCHETTI, L. SANNINO AND S. COPPOLA. 1996. The behaviour of a four‐strains mixture of… 
1995
1995
MEASURING ELONGATIONAL PROPERTIES OF MOZZARELLA CHEESE
A vertical uniaxial extension apparatus was developed for determining elongational properties of Mozzarella cheese over the… 
Review
1990
Review
1990
Rheological properties of Mozzarella cheese - a review.
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