Zobrazeno 1 - 4
of 4
pro vyhledávání: '"José Fernando Nardy"'
Autor:
Isabel Cabral Maeda, Aryele Nunes da Cruz Encide Sampaio, Evelyn Fernanda Flores Caron, José Fernando Nardy, Sarah Cristina de Oliveira, Juliano Gonçalves Pereira, Otávio Augusto Martins
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract The determination of hydroxymethylfurfural (HMF) in bee honey is performed by the spectrophotometric methods Winkler's and White's. The Winkler method reads the absorbances in the visible region of the spectrum, and the White method measures
Externí odkaz:
https://doaj.org/article/f47a6f62305e4d49a34c90285d820da7
Autor:
José Fernando Nardy, Tália Missen Tremori, Selene Daniela Babboni, Elizabeth Moreira dos Santos Schmidt, Noeme Sousa Rocha, Helio Langoni
Publikováno v:
Veterinária e Zootecnia. 29:1-14
O acúmulo de animais nos domicílios humanos é um tópico emergente no contexto de Saúde Única, caracterizado como um transtorno mental, no qual o indivíduo possui dificuldades em se desfazer de seus animais. O ambiente em que os animais habitam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3609ee0c2e46c945620462ec2519cc9
https://doi.org/10.35172/rvz.2022.v29.601
https://doi.org/10.35172/rvz.2022.v29.601
Autor:
Otávio Augusto Martins, Germano Francisco Biondi, Juliano Gonçalves Pereira, José Paes de Almeida Nogueira Pinto, Fernanda Raghiante, José Fernando Nardy
Publikováno v:
Web of Science
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 2021-06-25T12:28:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-07-01 The determination of water turbidity in the beverage and food industries is extremely important for the final quality of the product. Based o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b39af9062a80ac47e1f1bbf7f3bd374
Autor:
Fernanda Raghiante, José Fernando Nardy, Juliano Gonçalves Pereira, Germano Francisco Biondi, Otávio Augusto Martins, José Paes de Almeida Nogueira Pinto
Publikováno v:
Web of Science
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 2021-06-25T12:28:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-07-01 Butter is a fatty lactic product produced from the kneading and churning of the cream of pasteurized milk. Therefore, this study aimed to eva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a3130b75cdc64f63f33d5fefdf78d32