Skip to search formSkip to main contentSkip to account menu

Maximum clot firmness:Len:Pt:Bld:Qn:Thromboelastography

Known as: Stabilità massima del coagulo:Len:Pt:Sangue:Qn:Tromboelastografia, MCF Bld TEG, Máxima firmeza do coágulo:Comprimento:Pt:SgTotal:Qn:Tromboelastografia 
National Institutes of Health

Related topics

Related topics

7 relations
BloodBlood ClotBlood coagulation testsLength

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2017
2017
Gaping and loss of fillet firmness in farmed salmon (Salmo salar L.) closely correlated with post‐slaughter cleaning of the abdominal cavity
This study analysed the effect of cleaning intensity of the abdominal cavity and storage temperature from slaughter to the end of… 
2015
2015
Framtidsklimat i Norrbottens län - enligt RCP-scenarier
Rapporten beskriver dagens och framtidens klimat i Norrbotten baserat pa observationer och berakningar utifran tva olika… 
2007
2007
Softening and Ripening of 'Athena' Cantaloupe (Cucumis melo L. var. reticulatus) Fruit at Three Harvest Maturities in Response to the Ethylene Antagonist 1-methylcyclopropene
Three experiments were performed to characterize the physiological responses of an Eastern United States shipper muskmelon… 
2003
2003
Kvinnor och män i svensk missbruksbehandling : beskrivning av en studie i Stockholms län
2003
2003
Missbrukare med psykisk sjuklighet i Stockholms län
2003
2003
En beräkning av andelen ogifta efter ålder och giftermålsåldern i Sveriges län år 1860
2001
2001
Effects of the CSN1A(G) allele on the clotting time of cow milk and on the rheological properties of rennet-curd.
The aim of this research was to study the effects of the CSN1A(G) allele on the main rennet coagulation properties of milk. The… 
2000
2000
Kiwifruit and apricot firmness measurement by the non-contact laser air-puff method
1994
1994
A kinetic Study on Staling of White Bread Made by Straight Method
一定条件で製パンした3種類のストレート法食パンについてCORNFORDら11)のモデルを用いて老化についての速度論的解析を行った結果,以下のことが判明した.(1) 油脂にはパンの老化速度抑制効果はほとんどなく,モノグリのそれも老化速度を対照のパンの約6… 
1993
1993
Effects of flour-to-water ratio and time of testing on sorghum porridge firmness as determined by a uniaxial compression test
By clicking accept or continuing to use the site, you agree to the terms outlined in our Privacy Policy (opens in a new tab), Terms of Service (opens in a new tab), and Dataset License (opens in a new tab)