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Artigo de periodico
Majoiod crabs community (Crustacea: Decapoda) from infralittoral rocky/ sandy bottom of Anchieta Island, Ubatuba (2004)
Mantelatto, Fernando Luis Medina; Faria, Fabíola C.R.; Melo, Gustavo Augusto Schmidt de
Source: Brazilian Archives of Biology and Technology. Unidades: MZ, FFCLRP
Assunto: DECAPODA
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ABNT
MANTELATTO, Fernando Luis Medina e FARIA, Fabíola C.R. e MELO, Gustavo Augusto Schmidt de. Majoiod crabs community (Crustacea: Decapoda) from infralittoral rocky/ sandy bottom of Anchieta Island, Ubatuba. Brazilian Archives of Biology and Technology, v. 47, n. 2, p. 273-279, 2004Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132004000200015. Acesso em: 27 jun. 2024.
APA
Mantelatto, F. L. M., Faria, F. C. R., & Melo, G. A. S. de. (2004). Majoiod crabs community (Crustacea: Decapoda) from infralittoral rocky/ sandy bottom of Anchieta Island, Ubatuba. Brazilian Archives of Biology and Technology, 47( 2), 273-279. doi:10.1590/s1516-89132004000200015
NLM
Mantelatto FLM, Faria FCR, Melo GAS de. Majoiod crabs community (Crustacea: Decapoda) from infralittoral rocky/ sandy bottom of Anchieta Island, Ubatuba [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 2): 273-279.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/s1516-89132004000200015
Vancouver
Mantelatto FLM, Faria FCR, Melo GAS de. Majoiod crabs community (Crustacea: Decapoda) from infralittoral rocky/ sandy bottom of Anchieta Island, Ubatuba [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 2): 273-279.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/s1516-89132004000200015
Artigo de periodico
Liquid-liquid extraction of enzymes by affinity aqueous two-phase systems (2004)
Xu, Yan; Souza, Maria Aparecida; Pontes, Marcela Zanella Ribeiro; Vitolo, Michele; Pessoa Junior, Adalberto
Source: Brazilian Archives of Biology and Technology. Unidade: FCF
Subjects: EXTRAÇÃO DE LÍQUIDOS, ENZIMAS, LIGANTES, SEPARAÇÃO LÍQUIDO-LÍQUIDO
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ABNT
XU, Yan et al. Liquid-liquid extraction of enzymes by affinity aqueous two-phase systems. Brazilian Archives of Biology and Technology, v. 46, n. 4, p. 741-750, 2004Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132003000400030. Acesso em: 27 jun. 2024.
APA
Xu, Y., Souza, M. A., Pontes, M. Z. R., Vitolo, M., & Pessoa Junior, A. (2004). Liquid-liquid extraction of enzymes by affinity aqueous two-phase systems. Brazilian Archives of Biology and Technology, 46( 4), 741-750. doi:10.1590/s1516-89132003000400030
NLM
Xu Y, Souza MA, Pontes MZR, Vitolo M, Pessoa Junior A. Liquid-liquid extraction of enzymes by affinity aqueous two-phase systems [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 46( 4): 741-750.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/s1516-89132003000400030
Vancouver
Xu Y, Souza MA, Pontes MZR, Vitolo M, Pessoa Junior A. Liquid-liquid extraction of enzymes by affinity aqueous two-phase systems [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 46( 4): 741-750.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/s1516-89132003000400030
Artigo de periodico
Tree species sprouting from root buds in a semideciduous forest affected by fires (2004)
Rodrigues, Ricardo Ribeiro; Torres, R. B.; Matthes, L. A. F.; Penha, A. S.
Source: Brazilian Archives of Biology and Technology. Unidade: ESALQ
Subjects: PROPAGAÇÃO VEGETAL, FLORESTAS
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ABNT
RODRIGUES, Ricardo Ribeiro et al. Tree species sprouting from root buds in a semideciduous forest affected by fires. Brazilian Archives of Biology and Technology, v. 47, n. 1, p. 127-133, 2004Tradução . . Disponível em: https://doi.org/10.1590/S1516-89132004000100017. Acesso em: 27 jun. 2024.
APA
Rodrigues, R. R., Torres, R. B., Matthes, L. A. F., & Penha, A. S. (2004). Tree species sprouting from root buds in a semideciduous forest affected by fires. Brazilian Archives of Biology and Technology, 47( 1), 127-133. doi:10.1590/S1516-89132004000100017
NLM
Rodrigues RR, Torres RB, Matthes LAF, Penha AS. Tree species sprouting from root buds in a semideciduous forest affected by fires [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 1): 127-133.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/S1516-89132004000100017
Vancouver
Rodrigues RR, Torres RB, Matthes LAF, Penha AS. Tree species sprouting from root buds in a semideciduous forest affected by fires [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 1): 127-133.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/S1516-89132004000100017
Artigo de periodico
Glycemic index: Effect of food storage under low temperature (2004)
Carreira, Marina Cassab; Lajolo, Franco Maria ; Menezes, Elizabete Wenzel de
Source: Brazilian Archives of Biology and Technology. Unidades: FCF, HU
Subjects: ARMAZENAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, CARBOIDRATOS
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ABNT
CARREIRA, Marina Cassab e LAJOLO, Franco Maria e MENEZES, Elizabete Wenzel de. Glycemic index: Effect of food storage under low temperature. Brazilian Archives of Biology and Technology, v. 47, n. 4, p. 569-574, 2004Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132004000400010. Acesso em: 27 jun. 2024.
APA
Carreira, M. C., Lajolo, F. M., & Menezes, E. W. de. (2004). Glycemic index: Effect of food storage under low temperature. Brazilian Archives of Biology and Technology, 47( 4), 569-574. doi:10.1590/s1516-89132004000400010
NLM
Carreira MC, Lajolo FM, Menezes EW de. Glycemic index: Effect of food storage under low temperature [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 4): 569-574.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/s1516-89132004000400010
Vancouver
Carreira MC, Lajolo FM, Menezes EW de. Glycemic index: Effect of food storage under low temperature [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 4): 569-574.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/s1516-89132004000400010
Artigo de periodico
Spatial partition of artificial structures by fish at the surroundings of the conservation unit - Parque estadual da Ilha Anchieta, SP, Brazil (2004)
Cunningham, Patricia Teresa Monteiro; Saul, Andreia de Carvalho
Source: Brazilian Archives of Biology and Technology. Unidade: IO
Subjects: PROTEÇÃO AMBIENTAL, PARQUES ESTADUAIS, COMUNIDADES MARINHAS
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ABNT
CUNNINGHAM, Patricia Teresa Monteiro e SAUL, Andreia de Carvalho. Spatial partition of artificial structures by fish at the surroundings of the conservation unit - Parque estadual da Ilha Anchieta, SP, Brazil. Brazilian Archives of Biology and Technology, v. 47, n. 1, p. 113-120, 2004Tradução . . Disponível em: https://doi.org/10.1590/S1516-89132004000100015. Acesso em: 27 jun. 2024.
APA
Cunningham, P. T. M., & Saul, A. de C. (2004). Spatial partition of artificial structures by fish at the surroundings of the conservation unit - Parque estadual da Ilha Anchieta, SP, Brazil. Brazilian Archives of Biology and Technology, 47( 1), 113-120. doi:10.1590/S1516-89132004000100015
NLM
Cunningham PTM, Saul A de C. Spatial partition of artificial structures by fish at the surroundings of the conservation unit - Parque estadual da Ilha Anchieta, SP, Brazil [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 1): 113-120.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/S1516-89132004000100015
Vancouver
Cunningham PTM, Saul A de C. Spatial partition of artificial structures by fish at the surroundings of the conservation unit - Parque estadual da Ilha Anchieta, SP, Brazil [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 1): 113-120.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/S1516-89132004000100015
Artigo de periodico
Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. (2004)
Borzani, Walter
Source: Brazilian Archives of Biology and Technology. Unidade: EP
Subjects: ANÁLISE DE DADOS, ENGENHARIA DE ALIMENTOS, FERMENTOS, FERMENTAÇÃO, LEVEDURAS (TÉCNICAS), PÃO
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ABNT
BORZANI, Walter. Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. Brazilian Archives of Biology and Technology, v. 47, n. ju 2004., p. 213-217, 2004Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132004000200008. Acesso em: 27 jun. 2024.
APA
Borzani, W. (2004). Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. Brazilian Archives of Biology and Technology, 47( ju 2004.), 213-217. doi:10.1590/s1516-89132004000200008
NLM
Borzani W. Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. [Internet]. Brazilian Archives of Biology and Technology. 2004 ;47( ju 2004.): 213-217.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/s1516-89132004000200008
Vancouver
Borzani W. Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. [Internet]. Brazilian Archives of Biology and Technology. 2004 ;47( ju 2004.): 213-217.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/s1516-89132004000200008
Artigo de periodico
Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M. (2004)
Soares, Adriana Lourenço; Olivo, Rubison; Shimokomaki, Massami; Ida, Elza Iouko
Source: Brazilian Archives of Biology and Technology. Unidade: FCF
Subjects: ANTIOXIDANTES, VITAMINA E, FRANGOS DE CORTE, SUPLEMENTOS ALIMENTARES PARA ANIMAIS
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ABNT
SOARES, Adriana Lourenço et al. Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M. Brazilian Archives of Biology and Technology, v. 47, n. 1, p. 57-62, 2004Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132004000100008. Acesso em: 27 jun. 2024.
APA
Soares, A. L., Olivo, R., Shimokomaki, M., & Ida, E. I. (2004). Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M. Brazilian Archives of Biology and Technology, 47( 1), 57-62. doi:10.1590/s1516-89132004000100008
NLM
Soares AL, Olivo R, Shimokomaki M, Ida EI. Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M. [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 1): 57-62.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/s1516-89132004000100008
Vancouver
Soares AL, Olivo R, Shimokomaki M, Ida EI. Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M. [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 1): 57-62.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/s1516-89132004000100008
Artigo de periodico
Isolation of Diuron-degrading bacteria from treated soil (2004)
Dellamatrice, P M; Monteiro, Regina Teresa Rosim
Source: Brazilian Archives of Biology and Technology. Unidade: CENA
Subjects: HERBICIDAS, BIOQUÍMICA DO SOLO
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ABNT
DELLAMATRICE, P M e MONTEIRO, Regina Teresa Rosim. Isolation of Diuron-degrading bacteria from treated soil. Brazilian Archives of Biology and Technology, v. 47, n. 6, p. 999-1003, 2004Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132004000600020. Acesso em: 27 jun. 2024.
APA
Dellamatrice, P. M., & Monteiro, R. T. R. (2004). Isolation of Diuron-degrading bacteria from treated soil. Brazilian Archives of Biology and Technology, 47( 6), 999-1003. doi:10.1590/s1516-89132004000600020
NLM
Dellamatrice PM, Monteiro RTR. Isolation of Diuron-degrading bacteria from treated soil [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 6): 999-1003.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/s1516-89132004000600020
Vancouver
Dellamatrice PM, Monteiro RTR. Isolation of Diuron-degrading bacteria from treated soil [Internet]. Brazilian Archives of Biology and Technology. 2004 ; 47( 6): 999-1003.[citado 2024 jun. 27 ] Available from: https://doi.org/10.1590/s1516-89132004000600020

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