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IDENTIFICAÇÃO MOLECULAR E PERFIL DE RESISTÊNCIA A ANTIMICROBIANOS DE Aeromonas SPP. ISOLADAS DE QUEIJO DE COALHO TIPO A

Autor: Luna, Rejane de Oliveira, Bezerra, Suely Santos, Carvalho, Juliana Nunes, Pereira, Fabíola Carneiro, Barretto, Andréa Christianne Gomes, Galvão, Sarah Michele Rodrigues, Mendes, Emiko Shinozaki

Publikováno v: Brazilian Journal of Veterinary Medicine; Vol. 35 No. 3 (2013); 205-211
Revista Brasileira de Medicina Veterinária; v. 35 n. 3 (2013); 205-211
Brazilian Journal of Veterinary Medicine
Sociedade de Medicina Veterinária do Estado do Rio de Janeiro (SOMVERJ)
instacron:SBMV

Luna R. de O., Bezerra S.S., Carvalho J.N., Pereira F.C., Barretto A.C.G., Galvão S.M.R. & Mendes E.S. [Identification and molecular profile of resistance to antimicrobial Aeromonas spp. isolated from coalho cheese type A]. Identificação molecular

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c3e06d406935872093f42b29c43aa887
http://rbmv.org/index.php/BJVM/article/view/621/484

Influência do aquecimento sobre diferentes métodos de titulação de SO2 residual em camarões Litopenaeus vannamei (Boone, 1931) - DOI: 10.4025/actascianimsci.v30i1.3437

Autor: Vieira, Karla Patrícia Brito de Araújo, Góes, Lílian Maria Nery de Barros, Mendes, Paulo de Paula, Galvez, Alfredo Oliveira, Mendes, Emiko Shinozaki

Publikováno v: Acta Scientiarum. Animal Sciences; Vol 30 No 1 (2008); 83-88
Acta Scientiarum. Animal Sciences; v. 30 n. 1 (2008); 83-88
Acta Scientiarum. Animal Sciences
Universidade Estadual de Maringá (UEM)
instacron:UEM

Sodium metabisulfite is the most applied preservative in shrimp culture, with its use supported by current legislation; however, its residue, sulfur dioxide (SO2), in high concentrations can provoke adverse health reactions. This study evaluated the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::55d4d03c4ff54ee1806ca04cc727f2c5
http://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/3437

Enumeração e pesquisa de Vibrio spp. e coliformes totais e termotolerantes em sashimis de atum e vegetais comercializados na região metropolitana do Recife, Estado de Pernambuco - DOI: 10.4025/actascitechnol.v29i1.94

Autor: Moura Filho, Leonardo Gadelha Malta de, Mendes, Emiko Shinozaki, Silva, Roseli Pimentel Pinheiro e, Góes, Lilian Maria Nery de Barros, Vieira, karla Patrícia Brito de Araújo, Mendes, Paulo de Paula

Publikováno v: Acta Scientiarum. Technology; Vol 29 No 1 (2007); 85-90
Acta Scientiarum. Technology; v. 29 n. 1 (2007); 85-90
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM

The fish consumption has grown, either for a higher sense of the consumers or for governments marketing strategies. In this context, the Japanese culinary is distinguished, whose main basis is fish. This study aims to evaluate the sashimi and vegetab

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::dbb06ce6f4e596908458c6747cd97f94
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/94