Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Costa, Widi Silva da"'
Autor:
Guimarães, Geovanna Machado, Mateus, Lívia Silva, Moraes, Anna Izabella Prado, Costa, Widi Silva da, Soares, Nayana Ribeiro, Santos, Lorrane Soares dos, Santos, Priscila Alonso dos
Publikováno v:
Research, Society and Development; Vol. 9 No. 9; e262996746
Research, Society and Development; Vol. 9 Núm. 9; e262996746
Research, Society and Development; v. 9 n. 9; e262996746
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 9; e262996746
Research, Society and Development; v. 9 n. 9; e262996746
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Due to the quality, of the milk, being defined by its physical-chemical and microbiological parameters, normative instruction n ° 76 was established that recommends the mandatory requirements to the producer. The objective of this work was to evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::cb60fa341dbf9fbe1d198940ce06ea55
https://rsdjournal.org/index.php/rsd/article/view/6746
https://rsdjournal.org/index.php/rsd/article/view/6746
Autor:
Santos, Lorrane Soares dos, Lima, Giovanna Dantas, Guimarães, Geovanna Machado, Costa, Widi Silva da, Costa, Thiago Ferreira, Minafra, Cibele Silva, Santos, Priscila Alonso dos
Publikováno v:
Research, Society and Development, Vol 9, Iss 7, Pp e339973395-e339973395 (2020)
Research, Society and Development; Vol. 9 No. 7; e339973395
Research, Society and Development; Vol. 9 Núm. 7; e339973395
Research, Society and Development; v. 9 n. 7; e339973395
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 No. 7; e339973395
Research, Society and Development; Vol. 9 Núm. 7; e339973395
Research, Society and Development; v. 9 n. 7; e339973395
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The quality of meat related to sensory parameters is widely observed by the end consumer, where the public becomes increasingly demanding. In order to obtain such a product, the industry uses various means, including the use of antibiotic that promot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7f1d443944b42dc83f425c7b8927ff75
http://rsd.unifei.edu.br/index.php/rsd/article/view/3395
http://rsd.unifei.edu.br/index.php/rsd/article/view/3395
