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Artigo de periodico
The possibilities of hair analysis in the determination of involuntary doping in sports (2001)
Midio, Antonio Flávio; Moreau, Regina Lúcia de Moraes; Silva, Ovandir Alves
Source: Sports Medicine. Unidade: FCF
Subjects: ANÁLISE TOXICOLÓGICA, DOPING NO ESPORTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIDIO, Antonio Flávio e MOREAU, Regina Lúcia de Moraes e SILVA, Ovandir Alves. The possibilities of hair analysis in the determination of involuntary doping in sports. Sports Medicine, v. 31, n. 5, p. 321-324, 2001Tradução . . Acesso em: 13 maio 2024.
APA
Midio, A. F., Moreau, R. L. de M., & Silva, O. A. (2001). The possibilities of hair analysis in the determination of involuntary doping in sports. Sports Medicine, 31( 5), 321-324.
NLM
Midio AF, Moreau RL de M, Silva OA. The possibilities of hair analysis in the determination of involuntary doping in sports. Sports Medicine. 2001 ; 31( 5): 321-324.[citado 2024 maio 13 ]
Vancouver
Midio AF, Moreau RL de M, Silva OA. The possibilities of hair analysis in the determination of involuntary doping in sports. Sports Medicine. 2001 ; 31( 5): 321-324.[citado 2024 maio 13 ]
Artigo de periodico
Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods (1997)
Tassinari, A R; Landgraf, Mariza
Source: Journal of Food Safety. Unidade: FCF
Subjects: TOXICOLOGIA DE ALIMENTOS, ALIMENTOS (MICROBIOLOGIA)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TASSINARI, A R e LANDGRAF, Mariza. Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety, v. 17, n. 4, p. 239-248, 1997Tradução . . Acesso em: 13 maio 2024.
APA
Tassinari, A. R., & Landgraf, M. (1997). Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety, 17( 4), 239-248.
NLM
Tassinari AR, Landgraf M. Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety. 1997 ; 17( 4): 239-248.[citado 2024 maio 13 ]
Vancouver
Tassinari AR, Landgraf M. Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety. 1997 ; 17( 4): 239-248.[citado 2024 maio 13 ]
Artigo de periodico
Collagen types in mechanically deboned chiken meat (1996)
Yabu-Tanaka, M C; Shimokomaki, Massami
Source: Journal of Food Biochemistry. Unidade: FCF
Assunto: ALIMENTOS DE ORIGEM ANIMAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
YABU-TANAKA, M C e SHIMOKOMAKI, Massami. Collagen types in mechanically deboned chiken meat. Journal of Food Biochemistry, v. 20, n. 3 , p. 215-25, 1996Tradução . . Acesso em: 13 maio 2024.
APA
Yabu-Tanaka, M. C., & Shimokomaki, M. (1996). Collagen types in mechanically deboned chiken meat. Journal of Food Biochemistry, 20( 3 ), 215-25.
NLM
Yabu-Tanaka MC, Shimokomaki M. Collagen types in mechanically deboned chiken meat. Journal of Food Biochemistry. 1996 ;20( 3 ): 215-25.[citado 2024 maio 13 ]
Vancouver
Yabu-Tanaka MC, Shimokomaki M. Collagen types in mechanically deboned chiken meat. Journal of Food Biochemistry. 1996 ;20( 3 ): 215-25.[citado 2024 maio 13 ]

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