Zobrazeno 1 - 10 of 30 pro vyhledávání: '"Carvalho, Camila Barbosa"'
1
Dissertation/ Thesis
A preparação da asssitência farmacêutica para desastres em uma corporação militar no Estado do Rio de Janeiro
Autor: Carvalho, Camila Barbosa de
Publikováno v: Repositório Institucional da UFFUniversidade Federal FluminenseUFF.
Submitted by Biblioteca da Faculdade de Farmácia (bff@ndc.uff.br) on 2017-03-20T17:36:04Z No. of bitstreams: 1 Carvalho, Camila Barbosa de [Dissertação, 2014].pdf: 1556334 bytes, checksum: f58ad80b2cea366a9b264b1f8d1308a4 (MD5)
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Externí odkaz: https://app.uff.br/riuff/handle/1/3077
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2
Akademický článek
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3
Akademický článek
AVALIAÇÃO DA QUALIDADE DE SORVETE DE LEITE COM DIFERENTES CONCENTRAÇÕES DE BETERRABA.
Autor: DOS SANTOS, MARYANE SARTORIO1, CARVALHO, CAMILA BARBOSA2, KEMPINSKI, EMILIA CARVALHO2 emiliakempinski@gmail.com, DUENHA ANTIGO, JÉSSICA LORAINE1, MADRONA, GRASIELE SCARAMAL3
Publikováno v: Brazilian Journal of Surgery & Clinical Research. dez2015-fev2016, Vol. 13 Issue 3, p17-21. 5p.
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4
Sensory profile of beef burger with reduced sodium content
Autor: Carvalho, Camila Barbosa, Madrona, Grasiele Scaramal, Cestari, Lucineia Aparecida, Guerrero, Ana, Souza, Nilson Evelázio de, do Prado, Ivanor Nunes
Publikováno v: Acta Scientiarum: Technology, Vol 37, Iss 2, Pp 301-305 (2015)
Acta Scientiarum. Technology; Vol 37 No 2 (2015); 301-305
Acta Scientiarum. Technology; v. 37 n. 2 (2015); 301-305
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
This study determined the sensory profile of three beef burger samples, namely, CON (control), F25 (25% sodium reduction) and F50 (50% sodium reduction), based on the Quantitative Descriptive Analysis (QDA). The samples´ microbial, physical and chem
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9efcf54f519704a5323fa48adcf6df29
http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/25224
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5
Akademický článek
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6
Filmes biodegradáveis e ativos na conservação de hambúguer bovino com reduzido teor de sódio e aditivos naturais
Autor: Carvalho, Camila Barbosa
Publikováno v: Repositório Institucional da Universidade Estadual de Maringá (RI-UEM)
Universidade Estadual de Maringá (UEM)
instacron:UEM
In recent years, consumer demand for safer food and quality of meat, as well as meat products with reduced levels of fat, sodium chloride, cholesterol and nitrite increased. Processed meat products have significant contribution in levels of sodium co
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::c42bc6dd9820a1b05484f1194f6925c9
http://repositorio.uem.br:8080/jspui/handle/1/1431
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9
Redução de cloreto de sódio em carnes marinadas bovina e de frango : qualidade da carne, composição química e aspectos microbiológicos
Autor: Carvalho, Camila Barbosa
Publikováno v: Repositório Institucional da Universidade Estadual de Maringá (RI-UEM)
Universidade Estadual de Maringá (UEM)
instacron:UEM
Meat and meat products are important sources of protein, fat, amino acids, minerals, vitamins and other nutrients (Biesalski, 2005). In recent years, consumer demand for a food safer and better quality of meat and meat products with reduced levels of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a34f8792fc6611c661d5a5c558fa4c1e
http://repositorio.uem.br:8080/jspui/handle/1/1480
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