Características sensoriais de carne defumada de capivara Sensorial characteristics of smoked meat of capybara

by Roberto de Oliveira Roça, Nabor Veiga, Paulo Bezerra da Silva Neto, Renato Clini Cervi
Published 1999-03-01

Occurrence of Escherichia coli in captive psittaciformes: antimicrobial susceptibility and virulence genes

by Karine Louise Calaça, Renato Clini Cervi, Silvânia Andrade Reis, Iolanda Aparecida Nunes, Valéria de Sá Jayme, Maria Auxiliadora Andrade
Published 2020-09-01

Effects of Curcuma longa on the intestinal health of chicks infected with Salmonella Typhimurium

by Gisele Mendanha Nascimento, Renato Clini Cervi, Jardel Barbosa dos Santos, Bárbara de Paiva Mota, Angélica Ribeiro Araújo Leonídio, Nadja Susana Mogyca Leandro, Marcos Barcellos Café, Maria Auxiliadora Andrade