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1. Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat.

2. Influence of cutting room temperature on the microbiological quality of chicken breast meat.

3. Avaliação da qualidade interna de ovos de consumo pela pesquisa do teor de aminas bioativas.

4. Diagnóstico do complexo teníase-cisticercose bovina em São João Evangelista, Minas Gerais, Brasil.

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