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

Known as: Parmesan BasoBnd Ab Qn, [anticuerpo anti - ] queso parmesano unido a basófilos:concentración arbitraria:punto en el tiempo:sangre:cuantitativo:liberación de histamina leucocitaria, Queijo parmesão ligado ao basófilo Ac:ACnc:Pt:SgTotal:Qn:LHR (leucócitos reação de histamina) 
National Institutes of Health

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8 relations
ACncAntibodiesBasophilsBinding (Molecular Function)

Papers overview

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2018
2018
The socio economic sustainability of food quality schemes (FQSs): the case of Parmigiano Reggiano PDO
Sustainability is a complex concept that deals with different dimensions which are economic, social, environmental, cultural and… 
2009
2009
NMR and multivariate statistical analysis for PDO Parmigiano Reggiano characterization.
2008
2008
Traditional and innovative approaches to evaluate microbial contribution in long ripened fermented foods: the case of Parmigiano Reggiano cheese
2006
2006
DETERMINATION OF VITAMIN E LEVELS IN AGED CHEESES
Analytical methods to determine Vitamin E concentration in cheese are reported in few international references1,2,3,4. The… 
2006
2006
Influence of Storage Conditions on Milk Rennet-Coagulation Properties in Parmigiano-Reggiano Cheesemaking
A. Summer1,∗, M. Pecorari2, E. Fossa3, N. Macciotta4, P. Vecchia5 1Dipartimento Produzioni Animali BVQSA, Facolta di Medicina… 
1999
1999
The interrelationships between the PDO product's specification, its link to the terroir and its technological development
This paper is based on an European study on products with a Protected Denomination of Origin and particularly analyses four… 
1999
1999
The dynamics of the Parmigiano-Reggiano production system
This paper contains an analysis of the dynamics of the economic behaviour of the cheese dairies operating within the "Parmigiano… 
1997
1997
QUALITY CONTROL OF GRATED PARMESAN PRODUCTS USING AN ELECTROPHORETIC RIPENING INDEX
1986
1986
Milk protein content and dairy technology in Parmigiano-Reggiano cheesemaking
1959
1959
Composition of Parmesan-Reggian cheese.