Técnicas de conservação de alimentos por salga como prática de saberes tradicionais da Comunidade Murutinga, Abaetetuba – Pará

Autor: Vilhena Farias, Ana Paula, Pires, Yomara Pinheiro, Santos, Lourivaldo da Silva, Seruffo, Marcos César da Rocha, Leão Lopes Junior, Manoel

Publikováno v: Brazilian Journal of Rural Education; Bd. 7 (2022): Publicação Contínua / Continuous Publication; e13261
Brazilian Journal of Rural Education; Vol. 7 (2022): Publicação Contínua / Continuous Publication; e13261
Revista Brasileña de Educación Rural; Vol. 7 (2022): Publicação Contínua / Continuous Publication; e13261
Revista Brasileira de Educação do Campo; v. 7 (2022): Publicação Contínua / Continuous Publication; e13261
Revista Brasileira de Educação do Campo
Universidade Federal do Tocantins (UFT)
instacron:UFT

Traditional knowledge has for a long time been the only way of teaching that was a source of income for many and provided for their survival. With the advent of modernity, the technique of salting food has lost space for the food refrigeration and fr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f86a212970fe0e6e5b9be20274e42deb
https://sistemas.uft.edu.br/periodicos/index.php/campo/article/view/13261