Výsledky vyhledávání - "Letícia Cristina Costa e SILVA"

Akademický článek

AVALIAÇÃO DA SOLUBILIDADE DAS PROTEÍNAS MIOFIBRILARES, CAPACIDADE DE EMULSIFICAÇÃO E PERDA POR COCÇÃO, EVAPORAÇÃO E GOTEJAMENTO DAS CARNES DE EMA, AVESTRUZ E FRANGO

Autor: Letícia Cristina Costa e SILVA, Julyanna Andrade SILVA, Roger DARROS-BARBOSA, Pedro Fernando ROMANELLI

Publikováno v: Alimentos e Nutrição, Vol 23, Iss 4, Pp 647-653 (2012)

Esse estudo determinou a solubilidade das proteínas miofibrilares, capacidade de emulsificação das proteínas totais e perda por cocção, evaporação e gotejamento das carnes de ema (Rhea americana), avestruz (Struthio camelus) e frango (Gal

Externí odkaz: https://doaj.org/article/a29221c152804b3ba61cf74d0b2c0338

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Effects of ractopamine hydrochloride and immunological castration in pigs. Part 2: belly quality characteristics and fatty acid composition

Autor: Expedito Tadeu Facco Silveira, Letícia Cristina Costa E Silva, Roger Darros Barbosa

Publikováno v: Food Science and Technology, Volume: 37, Issue: 3, Pages: 404-410, Published: 09 MAR 2017
Food Science and Technology v.37 n.3 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Food Science and Technology, Iss 0

Made available in DSpace on 2018-12-11T17:34:19Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-07-01. Added 1 bitstream(s) on 2021-07-15T14:34:19Z : No. of bitstreams: 1 S0101-20612017000300404.pdf: 826450 bytes, checksum: 74b0611ecbb586a2870

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b546b3426a38231f838ba521daedec4
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300404&lng=en&tlng=en

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Ractopamine hydrochloride and immunological castration in pigs. Part 1: fresh belly characteristics for bacon processing and quality

Autor: Dustin Dee Boler, Letícia Cristina Costa E Silva, Expedito Tadeu Facco Silveira, Roger Darros Barbosa

Publikováno v: Food Science and Technology, Iss 0
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Food Science and Technology v.37 n.3 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 37, Issue: 3, Pages: 397-403, Published: 09 MAR 2017

Made available in DSpace on 2018-12-11T17:34:20Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-07-01. Added 1 bitstream(s) on 2021-07-15T14:34:19Z : No. of bitstreams: 1 S0101-20612017000300397.pdf: 784040 bytes, checksum: f77bbfbc758b222cbec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62e380c96a527fb900f4bdf659eacb7a
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005006104&lng=en&tlng=en

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