Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jeane Quintanilha Chaves"'
Autor:
Karen Signori Pereira, Caroline Alves Cayres, Jeane Quintanilha Chaves, Josiane Teixeira de Brito, Leon Rabinovitch, Adriana Marcos Vivoni
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)
Abstract B. amyloliquefaciens is a Gram-positive, aerobic, motile rod, often found in soil, which has been described as a plant growth promoter and is used in several industrial processes. This study reports an episode involving the gassy spoilage of
Externí odkaz:
https://doaj.org/article/9ab6f06c13aa4b08bba079686c65f566
Autor:
Clara, de Fátima Gomes Cavados, Eder Soares, Pires, Jeane Quintanilha, Chaves, Danielle Nunes, Alvarez, Helio, Benites Gil, Iris, Braz Ribeiro de Oliveira, Andrea, de Barros Pinto Viviani Cunha, Carlos José, Pereira da Cunha de Araújo-Coutinho
Publikováno v:
Research and Reports in Tropical Medicine
Introduction Lysinibacillus sphaericus is a highly effective and specific bioinsecticide used for the control of Culicidae larvae. Objective This study aimed to identify and characterize L. sphaericus strains isolated from Culex quinquefasciatus larv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::f02dbbd5d598a10585220bdf11b28158
http://europepmc.org/articles/PMC6038891
http://europepmc.org/articles/PMC6038891
Publikováno v:
Applied Biochemistry & Biotecnology; 2007, p471-486, 16p
Publikováno v:
Applied Biochemistry & Biotechnology; Mar2007, Vol. 137 Issue 1-12, p471-486, 16p
Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, the
