Isotermas de adsorção de ingredientes e dietas para aves

Autor: Carina Sordi, Fernando de Castro Tavernari, Diego Surek, Laudete Maria Sartoretto, Tiago Goulart Petrolli, Carlos Jônatas de Sousa Teixeira

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Research, Society and Development, Vol 9, Iss 9, Pp e828997729-e828997729 (2020)
Research, Society and Development; Vol. 9 No. 9; e828997729
Research, Society and Development; Vol. 9 Núm. 9; e828997729
Research, Society and Development; v. 9 n. 9; e828997729
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This study aimed to determine sorption isotherms of ingredient and poultry diet. The samples were encapsulated in capsules and dehydrated by oven-drying in a desiccator for more than 24 hours. The samples were transferred to desiccator containing wat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc1bb94f0056583c8db8fd456fde441b
https://doi.org/10.33448/rsd-v9i9.7729