Comparison of bacterial communities of tilapia fish from Cameroon and Vietnam using PCR-DGGE (polymerase chain reaction-denaturing gradient gel electrophoresis) [PDF]
, 2009 Fishes in general and tilapia in particular are traded all over the world. However, it is difficult to find out their exact geographical location. One of the techniques used in the traceability of fish and its byproducts consist in analysing in a global ...
Loiseau, Gérard +4 more
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Bacteriological Quality of Mozzarella Cheese Sold in Tripoli Governorate
Journal of Veterinary Medical Research, 2007 Thirty samples of Mozzarella cheese (15 made traditionally from raw milk in Tripoli city (Libya) and other 15 imported samples sold in markets related to different brand names) were examined bacteriologically for their total bacterial count ...
A. M. Garbaj +3 more
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Characteristics of Se'i (Rotenesse Smoked Meat) Treated with Coconut Shell Liquid Smoked and Citrus Aurantifolia Extract [PDF]
, 2015 The objective of this study was to investigate the effect of Citrus aurantifolia extract (CAE), coconut shell liquid smoke (CSLS) and the combination of CAE and CSLS (CACS) on se'i characteristics.
Deno Ratu, M.R +4 more
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Topological Data Analysis of Task-Based fMRI Data from Experiments on Schizophrenia
, 2020 We use methods from computational algebraic topology to study functional brain networks, in which nodes represent brain regions and weighted edges encode the similarity of fMRI time series from each region.
Emerson, Tegan +4 more
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Milk and Byproducts Exports, Is It a Solution for Producers or a Problem for Consumers? [PDF]
International Relations/Trade,
da Paz, Erica +2 more
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Contribution of the autochthonous lactic acid bacteria population in a\ud production of raw milk Mozzarella cheese- CONTRIBUTO DELLA POPOLAZIONE LATTICA AUTOCTONA\ud IN UNA PRODUZIONE DI MOZZARELLA AL LATTE CRUDO\ud CON STARTER TERMOFILI COMMERCIALI [PDF]
, 2008 Mozzarella cheese is one of the most popular members of the Pasta Filata cheeses.The present research was aimed at\ud investigating the microbial population of a raw milk Mozzarella cheese manufacture\ud produced in the hinterland of the Marche region by
Angelozzi, Marco +3 more
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The Official Student Newspaper of UAS [PDF]
, 2013 UAS Answers -- UAS in Brief -- Alaska’s first Northwest Returnee Conference (NWRC) -- UAS Sitka campus hosts Klukwan summer program -- UAS Honors Program Spring Symposium: “Transgenerational Suffering” April 3-12 -- Alumni and friends annual spring ...
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Consumer health protection and Information and Communication Technology [PDF]
The environmental emergencies, the alimentary crisis, the increase of chronic illnesses, pushes the consumers to seek informative channels often also "virtual" as a reassurance for their own health, for the salubriousness of food and above all as a ...
Misso, Rosa
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Dynamics of salt diffusion and yield of three types of goat's milk cheese
Mljekarstvo, 2001 This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th ...
Sonja Srbinovska +4 more
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Linfield Student Cookbook [PDF]
, 2013 The Linfield Student Health, Wellness and Counseling Center has been working to meet students\u27 nutritional needs by creating a student cookbook, suitable for use in limited kitchen space.
Brosius, Allison
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