Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Delvivo, Fernanda Meneghello"'
Autor:
Nunes, Drisana de Azevedo, Amorim, Maria Marta Amancio, Delvivo, Fernanda Meneghello, Freitas, Suélen Aparecida, Xavier, Patrícia do Bom Sucesso, Lima, Adriene Ribeiro
Publikováno v:
Research, Society and Development; Vol. 10 No. 12; e227101220376
Research, Society and Development; Vol. 10 Núm. 12; e227101220376
Research, Society and Development; v. 10 n. 12; e227101220376
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 12; e227101220376
Research, Society and Development; v. 10 n. 12; e227101220376
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
This study aims to evaluate the hygienic sanitary quality of foods in the central region of Belo Horizonte, Brazil. The sale of food on public roads can present numerous hygienic and sanitary problems. One of the tools that can help to verify these i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::35bb1b2bc3bde31a6e155408f7843b97
https://rsdjournal.org/index.php/rsd/article/view/20376
https://rsdjournal.org/index.php/rsd/article/view/20376
Autor:
Lima, Adriene Ribeiro, Costa, Juliana Cristina, Amorim, Maria Marta Amancio, Rocha, Ieda Trindade, Faria, Rejane Cássia, Silva, Jade Francisco da, Amaral, Daniela Almeida do, Gregório, Eric Liberato, Delvivo, Fernanda Meneghello, Monteze, Nayara Mussi
Publikováno v:
Research, Society and Development; Vol. 10 No. 10; e579101019122
Research, Society and Development; Vol. 10 Núm. 10; e579101019122
Research, Society and Development; v. 10 n. 10; e579101019122
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 10; e579101019122
Research, Society and Development; v. 10 n. 10; e579101019122
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
This study aims to prepare a homemade bread added with eggshell flour and evaluate its sensory, nutritional, and microbiological quality. Three bread formulations were prepared to contain potato, soy oil, eggs, crystal sugar, green coconut milk, eggs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::2c3e21d8e2bddaa644f1d35f9a4ed1b2
https://rsdjournal.org/index.php/rsd/article/view/19122
https://rsdjournal.org/index.php/rsd/article/view/19122
Autor:
Lopes, Daniella Cristine Fialho, Delvivo, Fernanda Meneghello, Silvestre, Marialice Pinto Coelho *
Publikováno v:
In LWT - Food Science and Technology August 2005 38(5):447-453
