Cheese parmesan Ab.IgG:MCnc:Pt:Ser:Qn

Known as: ??? ???????? ??.IgG:????????:??????:???:?????, Queso parmesano IgG:Concentración de masa:Punto temporal:Suero:Qn, Parmesan IgG-mCnc 
 
National Institutes of Health

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AntibodiesHypersensitivityImmunoglobulin GSerum
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Papers overview

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2018
2018
1 Application of a novel S 3 nanowire gas sensor device 2 in parallel with GC-MS for the identification of rind 3 percentage of grated Parmigiano Reggiano 4
Parmigiano Reggiano cheese is one of the most appreciated and consumed food 15 worldwide, especially in Italy, for its high… (More)
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2018
2018
Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano
Parmigiano Reggiano cheese is one of the most appreciated and consumed foods worldwide, especially in Italy, for its high content… (More)
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2017
2017
Innovation and marketing strategies for PDO products: the case of “Parmigiano Reggiano” as an ingredient
Typical products can contribute to socio-economic development of their place of origin if they are able to take part in the logic… (More)
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2016
2016
An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibition.
In a food exhibition where several producers of the same product category are present at the same time, consumers usually have… (More)
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2015
2015
Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield.
The aim of this study was to determine the influence of the somatic cell content (SCC) of milk on Parmigiano-Reggiano cheese… (More)
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2014
2014
Segmentation of Parmigiano Reggiano dairies according to cheese-making technology and relationships with the aspect of the cheese curd surface at the moment of its extraction from the cheese vat.
Parmigiano Reggiano cheese dairies develop specific cheese-making strategies to adapt the variable characteristics of raw, not… (More)
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2011
2011
Parmigiano Reggiano cheese and bone health.
Osteoporosis is a multifactorial disease characterized by loss of bone mass and microarchitectural deterioration of bone tissue… (More)
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2010
2010
Natural whey starter for Parmigiano Reggiano: culture-independent approach.
AIMS The aim of this work was to obtain a deeper insight into the knowledge of microbial composition of Parmigiano Reggiano… (More)
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2010
2010
Use of Penn State Particle Separator for the evaluation of total mixed rations typical of Parmigiano Reggiano cheese production area
 
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1979
1979
[Mastitis and its effect on milk for parmigiano reggiano cheesemaking]. [Paper presented at a conference]. [Italian]
 
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