Found: 10
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Características de microorganismos utilizados como probióticos tradicionales y nuevos probióticos.
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- Actualidades Biológicas, 2023, v. 45, n. 119, p. 1, doi. 10.17533/udea.acbi/v45n119a05
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- Article
Editorial.
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- Nacameh, 2023, v. 17, n. 1, p. i
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- Article
Editoria.
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- Nacameh, 2022, v. 16, n. 2, p. I
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- Article
Métodos de ablandamiento de la carne y su efecto sobre la textura.
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- Nacameh, 2022, v. 16, n. 2, p. 61, doi. 10.24275/uam/izt/dcbs/nacameh/2022v16n2/Perez
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- Article
Prevalencia de microorganismos patógenos en carne de cerdo al menudeo en supermercados de la Ciudad de México.
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- Nacameh, 2020, v. 14, n. 1, p. 31, doi. 10.24275/uam/izt/dcbs/nacameh/2020v14n1/gutierrez
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- Article
Bacteriocinogenic Lactococcus lactis subsp. lactis 3MT isolated from freshwater Nile Tilapia: isolation, safety traits, bacteriocin characterisation, and application for biopreservation in fish pâté.
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- Archives of Microbiology, 2019, v. 201, n. 9, p. 1249, doi. 10.1007/s00203-019-01690-4
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- Article
Editorial.
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- Nacameh, 2019, v. 13, n. 2, p. 1
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- Article
La ganaderia tradicional del norte del estado de Veracruz Traditional livestock of the north of the state of Veracruz.
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- Nacameh, 2019, v. 13, n. 2, p. 25, doi. 10.24275/uam/izt/dcbs/nacameh/2019v13n2/perez
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- Article
In Vitro Evaluation of the Probiotic and Safety Properties of Bacteriocinogenic and Non-Bacteriocinogenic Lactic Acid Bacteria from the Intestines of Nile Tilapia and Common Carp for Their Use as Probiotics in Aquaculture.
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- Probiotics & Antimicrobial Proteins, 2018, v. 10, n. 1, p. 98, doi. 10.1007/s12602-017-9312-8
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- Article
Lactic acid bacteria microencapsulation in sodium alginate and other gelling hydrocolloids mixtures.
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- Journal of Food & Nutrition Research, 2013, v. 52, n. 2, p. 107
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- Article