Ameloblastic Carcinoma of the Maxilla: A Rare Case Presentation and a Review of New Cases

Journal of Solid Tumors - Canada
doi 10.5430/jst.v8n1p15
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Sciedu Press

Related search

Isolation and Identification of the Causative Bacterium of Histamine Accumulation During Fish Sauce Fermentation and the Suppression Effect of Inoculation With Starter Culture of Lactic Acid Bacterium on the Histamine Accumulation in Fish Sauce Processing

Nippon Suisan Gakkaishi
Aquatic Science
2016English

Determination of Histamine in Fish Sauce From Thailand Using a Solid Phase Extraction and High-Performance Liquid Chromatography

Fisheries Science
Aquatic Science
2001English

Thermoprocessment of Tambaqui Fish in Tucupi Sauce

African Journal of Food Science and Technology
2018English

A Comparison of Volatile Compounds in a Fish Sauce Prepared by the Use of Soy Sauce Koji With Those in Commercial Fish Sauces in Japan

Fisheries Science
Aquatic Science
2002English

Expansion of the “Noto Region” Based on Utilization of Seaweed and Fish Sauce

E-journal GEO
2016English

Isolation and Identification of Halophilic Microorganisms in Soy Sauce

Food Research
Food Science
2020English

Social Responsibility of Vietnamese Journalism Through the "Fish Sauce With Arsenic" Scandal

2019English

Studies on Organic Acids in "Shottsuru" (Fish Sauce)

NIPPON SHOKUHIN KOGYO GAKKAISHI
1969English

Characterization and Identification of Tetragenococcus Halophilus and Tetragenococcus Muriaticus Strains From Fish Sauce (Nam-Pla)

Japanese Journal of Lactic Acid Bacteria
2002English

Measurement of Antioxidative Capacity of Fish Sauce Using Chemiluminescence Method

Fisheries Science
Aquatic Science
2002English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy