Microbacterium sp. PDO-c

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2004-2016
0120042016

Papers overview

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2014
2014
This study assessed the potential of near infrared (NIR) spectroscopy as a non-destructive method for characterizing Protected… (More)
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2012
2012
The purpose of this study was to characterize microbial biofilms from 'gerles' (wooden vats for making PDO Salers cheese) and… (More)
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2012
2012
Ultrathin PdO-TiO(2) composite films have been prepared for the first time by thermal decomposition of the multilayer Langmuir… (More)
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2012
2012
In compliance with the European law (EC No. 510/2006), geographical indications and designations of origin for agricultural… (More)
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2011
2011
UNLABELLED Three batches of soft smear-ripened Taleggio PDO cheese were made in Northern Italy during the summertime 2010. A… (More)
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2009
2009
A partial picture of the typical microflora of PDO Parmigiano Reggiano cheese was achieved by studying the cultivability of… (More)
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2008
2008
Consumers are very concerned in "Protected Designation of Origin" (PDO) products, namely meat, since they associate these… (More)
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2007
2007
The effects of the slaughter season and muscle type on lipid and conjugated linoleic acid (CLA) contents, fatty acid composition… (More)
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2006
2006
The purpose of this study was to characterise and compare the nutritional value of Portuguese Carnalentejana-PDO beef, obtained… (More)
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2004
2004
Various fermented and seasoned foods such as cheese, sauerkraut, wine, beer and meat products may contain biogenic amines. The… (More)
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