ReP USP - Resultado da busca

Artigo de periodico
High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage (2009)
Miyasaki, Keila Naomi; Chiarini, Eb; Sant'Ana, Anderson de Souza; Destro, Maria Teresa; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Source: Meat Science. Unidade: FCF
Subjects: LISTERIA, LINGUIÇA (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIYASAKI, Keila Naomi et al. High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage. Meat Science, v. 83, n. 3, p. 523-527, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2009.06.037. Acesso em: 15 set. 2024.
APA
Miyasaki, K. N., Chiarini, E., Sant'Ana, A. de S., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage. Meat Science, 83( 3), 523-527. doi:10.1016/j.meatsci.2009.06.037
NLM
Miyasaki KN, Chiarini E, Sant'Ana A de S, Destro MT, Landgraf M, Franco BDG de M. High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage [Internet]. Meat Science. 2009 ; 83( 3): 523-527.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.meatsci.2009.06.037
Vancouver
Miyasaki KN, Chiarini E, Sant'Ana A de S, Destro MT, Landgraf M, Franco BDG de M. High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage [Internet]. Meat Science. 2009 ; 83( 3): 523-527.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.meatsci.2009.06.037
Artigo de periodico
Antilisterial activity of lactic acid bacteria inoculated on cooked ham (2006)
Alves, V. F.; Martinez, R. C. R.; Lavrador, Marco Aurélio Sicchiroli; De Martinis, Elaine Cristina Pereira
Source: Meat Science. Unidade: FCFRP
Assunto: MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALVES, V. F. et al. Antilisterial activity of lactic acid bacteria inoculated on cooked ham. Meat Science, v. 74, p. 623-627, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2006.05.012. Acesso em: 15 set. 2024.
APA
Alves, V. F., Martinez, R. C. R., Lavrador, M. A. S., & De Martinis, E. C. P. (2006). Antilisterial activity of lactic acid bacteria inoculated on cooked ham. Meat Science, 74, 623-627. doi:10.1016/j.meatsci.2006.05.012
NLM
Alves VF, Martinez RCR, Lavrador MAS, De Martinis ECP. Antilisterial activity of lactic acid bacteria inoculated on cooked ham [Internet]. Meat Science. 2006 ; 74 623-627.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.meatsci.2006.05.012
Vancouver
Alves VF, Martinez RCR, Lavrador MAS, De Martinis ECP. Antilisterial activity of lactic acid bacteria inoculated on cooked ham [Internet]. Meat Science. 2006 ; 74 623-627.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.meatsci.2006.05.012
Artigo de periodico
Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage (2002)
Liserre, Alcina Maria; Landgraf, Mariza ; Destro, Maria Teresa; Franco, Bernadette Dora Gombossy de Melo
Source: Meat Science. Unidade: FCF
Subjects: LACTOBACILLUS, LISTERIA, ALIMENTOS (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LISERRE, Alcina Maria et al. Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage. Meat Science, v. 61, n. 4, p. 449-455, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0309-1740(01)00220-0. Acesso em: 15 set. 2024.
APA
Liserre, A. M., Landgraf, M., Destro, M. T., & Franco, B. D. G. de M. (2002). Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage. Meat Science, 61( 4), 449-455. doi:10.1016/s0309-1740(01)00220-0
NLM
Liserre AM, Landgraf M, Destro MT, Franco BDG de M. Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage [Internet]. Meat Science. 2002 ; 61( 4): 449-455.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/s0309-1740(01)00220-0
Vancouver
Liserre AM, Landgraf M, Destro MT, Franco BDG de M. Inhibition of Listeria monocytogenes by a bacteriocinogenic Lactobacillus sake strain in modified atmosphere-packaged Brazilian sausage [Internet]. Meat Science. 2002 ; 61( 4): 449-455.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/s0309-1740(01)00220-0
Artigo de periodico
Charqui meats as fermented meat products: role of bacteria for some sensorial properties development (2002)
Pinto, M. F.; Ponsano, E. H. G.; Franco, Bernadette Dora Gombossy de Melo ; Shimokomaki, Massami
Source: Meat Science. Unidade: FCF
Subjects: ANÁLISE DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS, ALIMENTOS DE ORIGEM ANIMAL, FERMENTAÇÃO, CARNE SECA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINTO, M. F. et al. Charqui meats as fermented meat products: role of bacteria for some sensorial properties development. Meat Science, v. 61, n. 2, p. 187-191, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0309-1740(01)00184-x. Acesso em: 15 set. 2024.
APA
Pinto, M. F., Ponsano, E. H. G., Franco, B. D. G. de M., & Shimokomaki, M. (2002). Charqui meats as fermented meat products: role of bacteria for some sensorial properties development. Meat Science, 61( 2), 187-191. doi:10.1016/s0309-1740(01)00184-x
NLM
Pinto MF, Ponsano EHG, Franco BDG de M, Shimokomaki M. Charqui meats as fermented meat products: role of bacteria for some sensorial properties development [Internet]. Meat Science. 2002 ; 61( 2): 187-191.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/s0309-1740(01)00184-x
Vancouver
Pinto MF, Ponsano EHG, Franco BDG de M, Shimokomaki M. Charqui meats as fermented meat products: role of bacteria for some sensorial properties development [Internet]. Meat Science. 2002 ; 61( 2): 187-191.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/s0309-1740(01)00184-x
Artigo de periodico
Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions (2001)
Bersot, Luciano dos Santos; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo ; Destro, Maria Teresa
Source: Meat Science. Unidade: FCF
Subjects: ALIMENTOS (MICROBIOLOGIA), MORTADELA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BERSOT, Luciano dos Santos et al. Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions. Meat Science, v. 57, n. 1, p. 13-17, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0309-1740(00)00068-1. Acesso em: 15 set. 2024.
APA
Bersot, L. dos S., Landgraf, M., Franco, B. D. G. de M., & Destro, M. T. (2001). Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions. Meat Science, 57( 1), 13-17. doi:10.1016/s0309-1740(00)00068-1
NLM
Bersot L dos S, Landgraf M, Franco BDG de M, Destro MT. Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions [Internet]. Meat Science. 2001 ; 57( 1): 13-17.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/s0309-1740(00)00068-1
Vancouver
Bersot L dos S, Landgraf M, Franco BDG de M, Destro MT. Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions [Internet]. Meat Science. 2001 ; 57( 1): 13-17.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/s0309-1740(00)00068-1
Artigo de periodico
Hamburger meat identification by dot-ELISA (2000)
Macedo Silva, A; Barbosa, S F C; Alkmin, Maria das Graças Adelino; Vaz, Adelaide José; Shimokomaki, Massami; Tenuta Filho, Alfredo
Source: Meat Science. Unidade: FCF
Subjects: ALIMENTOS (MICROBIOLOGIA), ANÁLISE DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MACEDO SILVA, A et al. Hamburger meat identification by dot-ELISA. Meat Science, v. 56, n. 2, p. 189-192, 2000Tradução . . Disponível em: https://doi.org/10.1016/s0309-1740(00)00039-5. Acesso em: 15 set. 2024.
APA
Macedo Silva, A., Barbosa, S. F. C., Alkmin, M. das G. A., Vaz, A. J., Shimokomaki, M., & Tenuta Filho, A. (2000). Hamburger meat identification by dot-ELISA. Meat Science, 56( 2), 189-192. doi:10.1016/s0309-1740(00)00039-5
NLM
Macedo Silva A, Barbosa SFC, Alkmin M das GA, Vaz AJ, Shimokomaki M, Tenuta Filho A. Hamburger meat identification by dot-ELISA [Internet]. Meat Science. 2000 ; 56( 2): 189-192.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/s0309-1740(00)00039-5
Vancouver
Macedo Silva A, Barbosa SFC, Alkmin M das GA, Vaz AJ, Shimokomaki M, Tenuta Filho A. Hamburger meat identification by dot-ELISA [Internet]. Meat Science. 2000 ; 56( 2): 189-192.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/s0309-1740(00)00039-5

USP Schools

ReP

Filtros

Authors

USP affiliated authors

Subjects

Indexado em