Microrganisms

Publicação

Antimicrobial resistance in Salmonella spp. isolated from cattle gallbladder salaughtered in the south of state of Rio de Janeiro.

Salmonella spp. detection in chicken meat and cross-contamination in an industrial kitchen

Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses

Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)

Survival of Escherichia coli O157:H7 during manufacture and storage of traditional and low lactose yogurt

Quality Index Method (QIM) for ice stored gutted Amazonian Pintado (Pseudoplatystoma fasciatum × Leiarius marmoratus) and estimation of shelf life

Effect of gamma irradiation (Co60) in the control of Campylobacter sp. in chilled chicken (Gallus gallus) heart

Trial assay; effect of gamma irradiation (Co 60) in the control of Campylobacter ssp. in chilled chicken (Gallus gallus) heart

Inhibitory effect of acid concentration, aging, and different packaging on Escherichia coli O157:H7 and on color stability of beef

Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing

Effect of latic acid on Escherichia coli O157:H7 and on color stability of vaccum-packged beef steaks under high storage temperature

Draft Genome Sequences of Salmonella enterica subsp. enterica Serovar Typhimurium Strains Isolated from Chicken and Swine Carcasses in Two Distinct Geographical Regions from Rio de Janeiro State, Brazil

Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality