Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Elizandro Pruence Nickele"'
Publikováno v:
Semina: Ciências Agrárias, Vol 37, Iss 6, Pp 4139-1418 (2016)
Bovine cysticercosis is a zoonotic parasitic infection caused by the larval stage (Cysticercus bovis) of Taenia saginata. This study aimed to identify prevention and control measures for bovine cysticercosis indicated by experts in the fields of publ
Externí odkaz:
https://doaj.org/article/1b8ec801a9fd436cb46a705b271b45d0
Autor:
Crivian Pelisser, Creciana Maria Endres, Gabriela Aparecida do Rosario, Jéssica Dall Agnol, Keline Bodigheimer, Tatiane Paula Canton, Elizandro Pruence Nickele
Publikováno v:
Revista e-TECH: Tecnologias para Competitividade Industrial - ISSN - 1983-1838. 15
Milk is a food rich in nutrients, which makes it widely consumed in Brazil. Its quality is vital for the safety of consumers. Antimicrobial residues may be present in milk if proper management is not performed in administering veterinary drugs to tre
Autor:
Luccas Matheus Balbinot Kovaleski, Elizandro Pruence Nickele, Lia Cristina Cardoso, Luciana Duarte Nomura Debona, Jaime Marcos Dietrich, Creciana Maria Endres, Crivian Pelisser
Publikováno v:
Ciências agrárias: Estudos sistemáticos e pesquisas avançadas 2 ISBN: 9786525807041
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25a0b0458831e16434a1d2d1e8818e2c
https://doi.org/10.22533/at.ed.04122221113
https://doi.org/10.22533/at.ed.04122221113
Autor:
Andressa Barella de Freitas, Andréia Paula Dal Castel, Elizandro Pruence Nickele, Maristela Schleicher Silveira, Creciana Maria Endres, Jaqueline Lidorio de Mattia
Publikováno v:
Investigação Científica no Campo da Engenharia e da Tecnologia de Alimentos 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c4042b3d9ae368a39cd53b6cd4f0673
https://doi.org/10.22533/at.ed.88621052110
https://doi.org/10.22533/at.ed.88621052110
Publikováno v:
Food Science and Technology, Vol 33, Iss 1, Pp 21-25 (2013)
The carcass fast freezing is one of the aspects of great prominence to the final quality of pork. In order to reduce weight loss, two experiments were performed, in which the carcasses were monitored during 20 hours to evaluate the main variables inv