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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: 06 dez. 2025.
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 2025 dez. 06 ] 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 2025 dez. 06 ] Available from: https://doi.org/10.1016/j.meatsci.2009.06.037
Artigo de periodico
Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Journal of Food Engineering. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE, IOGURTE, STREPTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, v. 91, n. 1, p. 133-139, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.08.013. Acesso em: 06 dez. 2025.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus. Journal of Food Engineering, 91( 1), 133-139. doi:10.1016/j.jfoodeng.2008.08.013
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2025 dez. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus [Internet]. Journal of Food Engineering. 2009 ; 91( 1): 133-139.[citado 2025 dez. 06 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.08.013
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: 06 dez. 2025.
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 2025 dez. 06 ] 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 2025 dez. 06 ] 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: 06 dez. 2025.
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 2025 dez. 06 ] 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 2025 dez. 06 ] Available from: https://doi.org/10.1016/s0309-1740(01)00184-x

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