Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Carvalho, Catharina Calochi Pires de"'
Publikováno v:
AlephRepositório Institucional da UNESPUniversidade Estadual PaulistaUNESP.
Made available in DSpace on 2015-04-09T12:28:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-03-21Bitstream added on 2015-04-09T12:47:37Z : No. of bitstreams: 1 000809802_20160321.pdf: 75709 bytes, checksum: 9ad8960e966c7d32df92c2a9b895c586
Externí odkaz:
http://hdl.handle.net/11449/122150
Orientador: Fernando Leite Hoffmann
Coorientador: Raquel Guttierres Gomes
Banca: Adriane Elisabete Antunes de Moraes
Banca: Crispin Humberto Garcia-Cruz
Banca: Marco Antonio Trindade
Banca: Maria Luiza Fazio
Os embutidos
Coorientador: Raquel Guttierres Gomes
Banca: Adriane Elisabete Antunes de Moraes
Banca: Crispin Humberto Garcia-Cruz
Banca: Marco Antonio Trindade
Banca: Maria Luiza Fazio
Os embutidos
Externí odkaz:
http://hdl.handle.net/11449/122150
Publikováno v:
AlephRepositório Institucional da UNESPUniversidade Estadual PaulistaUNESP.
Made available in DSpace on 2014-06-11T19:23:27Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-12-04Bitstream added on 2014-06-13T18:50:35Z : No. of bitstreams: 1 carvalho_ccp_me_sjrp.pdf: 1317102 bytes, checksum: 8fd688580bc2bbfa18f313fc2ce6
Externí odkaz:
http://hdl.handle.net/11449/88387
A linguiça cuiabana tem grande aceitação no município de São José do Rio Preto-SP e regiões adjacentes. Originalmente é constituída de carne bovina (corte traseiro), leite, cebolinha, pimenta bode, pimenta do reino, alho e sal refinado. Atua
Externí odkaz:
http://hdl.handle.net/11449/88387
Autor:
Carvalho, Catharina Calochi Pires de, Santos, Vidiany Aparecida Queiroz, Gomes, Raquel Gutierres, Hoffmann, Fernando Leite
Publikováno v:
Acta Scientiarum: Technology, Vol 39, Iss 4, Pp 395-402 (2017)
Acta Scientiarum. Technology; Vol 39 No 4 (2017); 395-402
Acta Scientiarum. Technology; v. 39 n. 4 (2017); 395-402
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum. Technology; Vol 39 No 4 (2017); 395-402
Acta Scientiarum. Technology; v. 39 n. 4 (2017); 395-402
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8d6b0d97fc0bcde453df684c597e31f8
http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/30882
http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/30882
Autor:
Carvalho, Catharina Calochi Pires de [UNESP], Lopes Filho, José Francisco [UNESP], Hoffmann, Fernando Leite [UNESP], Romanelli, Pedro Fernando [UNESP]
Publikováno v:
Currículo Lattes
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2015-04-27T11:55:31Z (GMT). No. of bitstreams: 0 Previous issue date: 2010Bitstream added on 2015-04-27T12:08:38Z : No. of bitstreams: 1 ISSN0073-9855-2010-69-03-428-433.pdf: 114477 bytes, checksum: 070e48600271ad9542df2e0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::a2454dd8ffa7fa2158f7e07feb2e05af
http://revistas.bvs-vet.org.br/rialutz/article/view/6349
http://revistas.bvs-vet.org.br/rialutz/article/view/6349