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1
Changes in the microbiota during processing of intermediate misture meat product ( jerked beef )
Changes in the microbiota during processing of intermediate misture meat product ( jerked beef )
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Changes in the microbiota during processing of intermediate misture meat product ( jerked beef )

M F Pinto E H G Pozano; Bernadette Dora Gombossy de Melo Franco; Massami Shimokomaki; International Symposium on Microbial Ecology (7. 1995 Santos)

Abstracts Santos : Icme/Sbm, 1995

Santos Icme/Sbm 1995

Item não circula. Consulte sua biblioteca.(Acessar)

2
Isolation of bacterial DNA from probiotic petit suisse cheese
Isolation of bacterial DNA from probiotic petit suisse cheese
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Isolation of bacterial DNA from probiotic petit suisse cheese

M. L. M Villareal Bernadette Dora Gombossy de Melo Franco; Susana Marta Isay Saad; Congress of European Microbiologists (4. 2011 Geneva)

Abstracts Geneva : Federation of European Microbiological Societies (FEMS), 2011

Geneva Federation of European Microbiological Societies FEMS 2011

Item não circula. Consulte sua biblioteca.(Acessar)

3
Characterization of virulence determinants and bile salt hydrolysis activity of enterococcus spp. isolated from brazilian foods
Characterization of virulence determinants and bile salt hydrolysis activity of enterococcus spp. isolated from brazilian foods
Material Type:
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Characterization of virulence determinants and bile salt hydrolysis activity of enterococcus spp. isolated from brazilian foods

B. Gomes C. T Esteves; Izabel Cristina Vanzato Palazzo; Ana Lúcia da Costa Darini; B. D Franco; Elaine Cristina Pereira De Martinis; International American Society for Microbiology - Federation of European Microbiological Societies Conference on Enterococci (2. 2005 Helsingor)

Abstracts Helsingor : ASM, 2005

Helsingor ASM 2005

Localização: FCFRP - Fac. Ciên. Farm. Ribeirão Preto    (pcd 1489298 ) e outros locais(Acessar)

4
Quality parameters determination of charqui an intermediate misture meat product
Quality parameters determination of charqui an intermediate misture meat product
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Quality parameters determination of charqui an intermediate misture meat product

Massami Shimokomaki E Torres; Bernadette Dora Gombossy de Melo Franco; Mariza Landgraf; B C Carvalho Junior; J C Santos; International Food Technology Exposition Conference (1992 Haia)

Abstracts Haia : Institute of Food Technology Exposition and Conference, 1992

Haia Institute of Food Technology Exposition and Conference 1992

Item não circula. Consulte sua biblioteca.(Acessar)

5
Evaluation of the probiotic properties of Lactobacillus sakei 2A and Lactococcus lactis MK02R using the TIM-1 dynamic gastrointestinal model
Evaluation of the probiotic properties of Lactobacillus sakei 2A and Lactococcus lactis MK02R using the TIM-1 dynamic gastrointestinal model
Material Type:
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Evaluation of the probiotic properties of Lactobacillus sakei 2A and Lactococcus lactis MK02R using the TIM-1 dynamic gastrointestinal model

Monika Francisca Krüger S Van Rijin; Koen Venema; Susana Marta Isay Saad; Elaine Cristina Pereira de Martinis; Bernadette Dora Gombossy de Melo Franco; Hauke Smidt; E Zoetendal; Congress of European Microbiologists (4. 2011 Geneva)

Abstracts Geneva : Federation of European Microbiological Societies, 2011

Geneva Federation of European Microbiological Societies 2011

Item não circula. Consulte sua biblioteca.(Acessar)

6
Evaluation of efficiency of peracetic acid in the destruction of microbial contaminants in Brazilian brewery
Evaluation of efficiency of peracetic acid in the destruction of microbial contaminants in Brazilian brewery
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Evaluation of efficiency of peracetic acid in the destruction of microbial contaminants in Brazilian brewery

L Kunigk C M G Barra; M O A Portella; E F Skutera; Bernadette Dora Gombossy de Melo Franco; ASM General Meeting (98. 1998 Atlanta)

Abstracts Atlanta : American Society of Microbiology, 1998

Atlanta American Society of Microbiology 1998

Item não circula. Consulte sua biblioteca.(Acessar)

7
Antibacterial spectrum and mechanism of action of antilisteral peptides produced by Lactobacillus sakei 2ª
Antibacterial spectrum and mechanism of action of antilisteral peptides produced by Lactobacillus sakei 2ª
Material Type:
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Antibacterial spectrum and mechanism of action of antilisteral peptides produced by Lactobacillus sakei 2ª

Kátia Gianni de Carvalho Lima Emiliano Salvucci; Fernando J Sesma; Bernadette Dora Gombossy de Melo Franco; Symposium on Lactic Acid Bactéria (LAB) (21. 2008 Egmond aan Zee)

Abstracts Egmond aan Zee : Federation of European Microbiological Societies/Netherlands Society for Microbiology, 2008

Egmond aan Zee Federation of European Microbiological Societies/Netherlands Society for Microbiology 2008

Item não circula. Consulte sua biblioteca.(Acessar)

8
Characterization of bacteriocin genes expression of a Lactobacillus sakei strain isolated from a Brazilian sausage
Characterization of bacteriocin genes expression of a Lactobacillus sakei strain isolated from a Brazilian sausage
Material Type:
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Characterization of bacteriocin genes expression of a Lactobacillus sakei strain isolated from a Brazilian sausage

Martha Lissete Villarreal Morales R Martin; Bernadette Dora Gombossy de Melo Franco; Susana Marta Isay Saad; Symposium on Lactic Acid Bacteria (LAB) (9. 2008 Egmond aan Zee)

Abstracts Egmond aan Zee : Federation of European Microbiological Societies/Netherlands Society for Microbiology, 2008

Egmond aan Zee Federation of European Microbiological Societies/ Netherlands Society for Microbiology 2008

Item não circula. Consulte sua biblioteca.(Acessar)

9
Evaluation of the mug method for enumeration of escherichia coli in brazilian milk and dairy products
Evaluation of the mug method for enumeration of escherichia coli in brazilian milk and dairy products
Material Type:
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Evaluation of the mug method for enumeration of escherichia coli in brazilian milk and dairy products

Bernadette Dora Gombossy de Melo Franco L Goularte; I Brnacher; Jorge Mancini-Filho; Institute of Food Technology Annual Meeting Technical Program (1993 Chicago)

Abstracts Chicago : Institute of Food Technology, 1993

Chicago Institute of Food Technology 1993

Item não circula. Consulte sua biblioteca.(Acessar)

10
In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese
In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese
Material Type:
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In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese

Susana Marta Isay Saad Martha Lissete Morales Villarreal; Marina Padilha; Bernadette Dora Gombossy de Melo Franco; International Scientific Conference Probiotics and Prebiotics (2013 Kosice)

Abstracts Kosice, 2013

Kosice 2013

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Franco, B
  2. Lajolo, F
  3. Cordenunsi-Lysenko, B
  4. Franco, D
  5. Lima Neto, B

Neste Assunto:

  1. Química Analítica
  2. Lactobacillus
  3. Banana
  4. Probióticos
  5. Alimentos

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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