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Development and validation of a microbiological assay for determination of chlorhexidine digluconate in aqueous solution
(2013-01-01)
Chlorhexidine (CHX) is a broad-spectrum antiseptic that is used in many topical pharmaceutical formulations. Because there is no official microbiological assay reported in the literature that is used to quantify CHX, this ...
Development and validation of a microbiological assay for determination of chlorhexidine digluconate in aqueous solution
(2013-01-01)
Chlorhexidine (CHX) is a broad-spectrum antiseptic that is used in many topical pharmaceutical formulations. Because there is no official microbiological assay reported in the literature that is used to quantify CHX, this ...
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers
(2022-01-01)
Brazil is considered as a great broiler feet exporter, especially for the Chinese trade. Contact lesions at the tibiotarsal region are responsible for economic losses and there is no model for its classification, thereby ...
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers
(Korean Soc Food Science Animal Resources, 2022-01-01)
Brazil is considered as a great broiler feet exporter, especially for the Chinese trade. Contact lesions at the tibiotarsal region are responsible for economic losses and there is no model for its classification, thereby ...
Microbiological testing for the proper assessment of the hygiene status of beef carcasses
(Microorganisms, 2019)
Application of pareto-optimal front as an option to desirability function for the optimization of a microbiological process
(Elsevier Science, 2020-06)
Two multiple response optimization methodologies were applied and compared to obtain an optimum combination medium formulation for culturing the yeast Rhodotorula graminis: (1) desirability function, and (2) pareto-optimal ...
ATP - bioluminescence as a technique to evaluate the microbiological quality of water in food industry
(Brazilian Archives of Biology and Technology, 2019)