Zobrazeno 1 - 10 of 52 pro vyhledávání: '"A.C. Fay"'
1
Comparative Analysis of CD4 Subsets in Peripheral Blood and Synovial Fluid of Patients with Inflammatory Joint Disease
Autor: T.A. McNeill, A.D. Crockard, M B Finch, S D Roberts, A.C. Fay, A. L. Bell
Publikováno v: Scandinavian Journal of Rheumatology. 19:157-161
(1990). Comparative Analysis of CD4 Subsets in Peripheral Blood and Synovial Fluid of Patients with Inflammatory Joint Disease. Scandinavian Journal of Rheumatology: Vol. 19, No. 2, pp. 157-161.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f7d6273ade1e91c68c0ff8d2961939c
https://doi.org/10.3109/03009749009102120
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2
C3 deficiency presenting as Raynaud's phenomenon in a 6-year-old girl with a persistent erythematous rash
Autor: D. Burrows, A.C. Fay, P. Podmore
Publikováno v: Clinical and Experimental Dermatology. 11:292-295
Summary A 6-year-old girl presented with a history of a persistent groin and axillary fold erythematous scaly rash, present since birth and unresponsive to topical steroids. Raynaud's phenomenon affecting hands and feet was noted and a level of C3, 5
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31d2c0c6d42da93a4d212ac106393fa3
https://doi.org/10.1111/j.1365-2230.1986.tb00462.x
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3
The Bacterial Content of Orange Sherbet
Autor: A.C. Fay
Publikováno v: Journal of Dairy Science. 11:404-408
A great deal has been said and written about the increase in the consumption of ice cream during the past two decades; less publicity, however, has been given to the increasing popularity of sherbets and ices. It is quite generally agreed that the in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::322c41a892f70b8b090f70d0ed358807
https://doi.org/10.3168/jds.s0022-0302(28)93654-1
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5
The Bacterial Content of Ice Cream
Autor: A.C. Fay, N.E. Olson
Publikováno v: Journal of Dairy Science. 8:415-444
Summary In this work an effort has been made to determine the possibilities of producing ice cream with a low bacterial content under commercial plant conditions. The conditions under which the work was done and the products used in some of the mixes
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4bf1dfe4c76a4895eb9d6f854a90ff2
https://doi.org/10.3168/jds.s0022-0302(25)93974-4
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9
The Effect of Hydrogen Ion Concentration on the Bacterial Content of Gelatin
Autor: A.C. Fay
Publikováno v: Journal of Dairy Science. 11:313-324
Summary A study of 34 samples of gelatin failed to reveal any relation between the reaction and the bacterial count. The bacterial counts ranged from less than 5 bacteria per gram to 20,000, and the reactions expressed as pH were between 4.8 and 6.6.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1459ae27231bab3d938b8d2be18090ad
https://doi.org/10.3168/jds.s0022-0302(28)93642-5
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10
A Comparison of the Volumetric and Gravimetric Methods for Bacteriological Examination of Ice Cream
Autor: A.C. Fay
Publikováno v: Journal of Dairy Science. 13:40-47
A bacteriological analysis of ice cream presents certain difficulties which hinder the procurement of a fair sample. Obviously, the air incorporated in the product must be completely expelled if uniform results from volumetric (1or 10-cc.) samples ar
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cde6fe2e1924446f2caa56a8712d859f
https://doi.org/10.3168/jds.s0022-0302(30)93501-1
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