Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
por: Kalschne, Daneysa Lahis, et al.
Publicado em: (2015)
Identification of processed tuna products sold by the Brazilian market
The composition of processed food is a concern of consumers, of the fishery industry and governmental agencies. The specific composition of canned tuna in three Brazilian brands was evaluated using Single-Strand Conformational Polymorphism (SSCP) of the cytochrome b gene by comparison with patterns...
| Principais autores: | Ferreira, Anderson, Andrade, Humber A., Weber, Laura I. |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2015
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3486 |
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