Results 181 to 190 of about 117,934 (243)

Anisakis larvae (Nematoda: Anisakidae): retrospective morphological, morphometric, biogeography, and taxonomic status analysis. [PDF]

Rev Bras Parasitol Vet
Pinheiro RHDS, Santana RLS, Silva TNPD, Brigida YRGS, Ruffeil LAADS, Giese EG.   +5 more
europepmc   +1 more source

Healing with Risks: How Zoonotic Potential Influences the Use of Wild Mammals in Traditional Medicine. [PDF]

Pathogens
Pereira HM, Beltrão MG, Borges AKM, Silva WRGD, Oliveira DVB, Alves RRN.   +5 more
europepmc   +1 more source

Manual de peixes marinhos do sudeste do Brasil

, 1977
José Lima de Figueiredo, Naércio A. Menezes   +1 more
semanticscholar   +1 more source

Lobatozoum woodi n. sp. (Digenea: Didymozoidae) parasitizing Euthynnus alletteratus (Scombriformes: Scombridae) in the coast of the State of Rio de Janeiro, Brazil. [PDF]

Rev Bras Parasitol Vet
Freire RG, Justo MCN, Meneses YC, Iñiguez AM, Cohen SC.   +4 more
europepmc   +1 more source

GENÉTICA DE PEIXES NEOTROPICAIS. II. BIOLOGIA MOLECULAR DE PEIXES NEOTROPICAIS

Publicatio UEPG: Ciencias Biologicas e da Saude, 2004
TORRES, R. A., MATOSO, D. A., ARTONI, R. F.   +2 more
openaire   +2 more sources

Deshidratació de peix, caracterització i disseny d’una màquina de deshidratar peix

, 2011
La deshidratació és un mètode de conservació d’aliments consistent en reduir el seu contingut d’aigua, amb el que s’inhibeix la proliferació de microorganismes i es retarda la pèrdua de qualitats organolèptiques. L’objectiu del projecte és utilitzar aquesta tècnica amb una altra finalitat: reduir el contingut d’aigua del peix per ...
openaire   +1 more source

Nematofauna of Bryconops cf. affinis (Characiformes, Iguanodectidae) and Saxatilia brasiliensis (Cichliformes, Cichlidae) from the Munim River basin, Northeastern Brazil. [PDF]

Rev Bras Parasitol Vet
Cárdenas MQ, Silva ML, Viana DC, Cohen SC, Ottoni FP.   +4 more
europepmc   +1 more source

Qualidade sensorial de peixes de aquacultura vs peixes capturados no mar

, 2012
Consumer’s perceptions about the quality of meals are increasing, and they include aspects such as food safety, ingredient freshness, the environment in which meal is taking place, among others. Consumers are seeking unique dining experiences, which rely more and more on the skills and art of the chefs.
openaire   +1 more source

The hidden biodiversity knowledge split in biological collections. [PDF]

Proc Biol Sci
Nakamura G, Stabile BHM, Frateles LEF, Araujo ML, Neuhaus EB, Marinho MMF, de Souza Leite M, Richter A, Ding L, Freitas TMDS, Soares B, Graça WJD, Moura MR, Diniz-Filho JAF.   +13 more
europepmc   +1 more source

Peixes-joias-raras

Angela Maria Zanata, Priscila Camelier
openaire   +1 more source