Amanote Research

Amanote Research

    RegisterSign In

Cytotoxicity of Cheese and Cheddar Cheese Food Flavorings on Allim Cepa L Root Meristems

Brazilian Journal of Biology - Brazil
doi 10.1590/1519-6984.20514
Full Text
Open PDF
Abstract

Available in full text

Categories
AgriculturalBiological Sciences
Date

March 8, 2016

Authors
A. G. MouraG. M. SantanaP. M. P. FerreiraJ. M. C. SousaA. P. Peron
Publisher

FapUNIFESP (SciELO)


Related search

Some Properties of Cheese Lipase Extracted From Cheddar Cheese

Nihon Chikusan Gakkaiho
1977English

Proteolytic Enzymes of Ripening Cheddar Cheese

English

Cytological Effects of Herbicides and Insecticides on Allium Cepa Root Meristems.

Cytologia
Animal ScienceZoologyPlant ScienceCell BiologyGenetics
1988English

The Role of Fat in the Flavor of Cheddar Cheese

English

Cheese Projections: Consumption, Food

2018English

Development of Texture Evaluation Model Based on Viscoelastic Testing Methods for Cheddar Cheese

Japan Journal of Food Engineering
IndustrialManufacturing EngineeringFood Science
2015English

The Manufacture of Cheese of the Cheddar Type From Pasteurized Milk.

1913English

Modifying Textural and Microstructural Properties of Low Fat Cheddar Cheese Using Sodium Alginate

Food Hydrocolloids
ChemistryChemical EngineeringFood Science
2018English

Microstructure and Composition of Full Fat Cheddar Cheese Made With Ultrafiltered Milk Retentate

Foods
Health ProfessionsPlant ScienceHealthMicrobiologyFood Science
2013English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy