نتایج جستجو برای: foodstuff bacteriology
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Aflatoxins are carcinogenic substances produced by fungi and due to the growth of fungi in a wide range of commodities including cereals, nuts, figs and spices, it is necessary to test such products for the presence of aflatoxins prior to their incorporation into other foodstuff or feeds. There is a need for a quick, simple test which can be used to check a diverse range of foodstuff. Two diffe...
Background Lipid Transfer Protein (LTP) allergy constitutes the first cause of food allergy to vegetables in Southern Europe. LTPs are highly stable proteins, resistant to both gastric digestion and high temperatures. Allergic reactions to multiples vegetables, not phylogenetically related, are produced based on the cross-reactivity among these proteins, a phenomenon that has been named LTP syn...
To celebrate the 650th Jubilee of the Jagiellonian University, we would like to give an outline of the life and work of Odo Bujwid, known as the father of Polish bacteriology. The intention of the authors is to recall the beginnings of Polish bacteriology, the doyen of which was Professor Odo Bujwid, a great Polish scholar who also served as a promoter of bacteriology, a field created in the 19...
Gillies, M.D., D.P.H., M.C.Path. and T. C. Dodds, F.I.M.L.T., F.I.B.P., F.R.P.S. (Pp, 170; figs. 122, 45s.) Edinburgh: E. & S. Livingstone Ltd., 1965. THIS excellent bacteriological atlas has set a new standard for the visual appreciation of the cultural and microscopic appearances of pathogenic bacteria. The authors have taken advantage of developments in colour photography to overcome the ina...
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