Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Lopes Junior, Hilton"'
Publikováno v:
Research, Society and Development; Vol. 11 No. 10; e329111032936
Research, Society and Development; Vol. 11 Núm. 10; e329111032936
Research, Society and Development; v. 11 n. 10; e329111032936
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 10; e329111032936
Research, Society and Development; v. 11 n. 10; e329111032936
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Agribusiness has an important representation in the economy of Brazil and Rondônia, and in the state, beef cattle is the activity that stands out the most. In the development of their work activities, rural workers are exposed to various environment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::391202a02139faa98589ba2c536ad4b5
https://rsdjournal.org/index.php/rsd/article/view/32936
https://rsdjournal.org/index.php/rsd/article/view/32936
Autor:
Lopes Junior, Hilton, Teixeira, Wâyni Barboza, Felix, João Vitor de Almeida, Mara Kolln, Alana, Marcolino, Debora Hantt, Cavalcante, Daniely Ester
Publikováno v:
Research, Society and Development; Vol. 11 No. 10; e71111032382
Research, Society and Development; Vol. 11 Núm. 10; e71111032382
Research, Society and Development; v. 11 n. 10; e71111032382
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 10; e71111032382
Research, Society and Development; v. 11 n. 10; e71111032382
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The chemical composition of coffee is a fundamental parameter in distinguishing the different varieties, quality and characteristics of the product, often resorting to the analysis of compounds, using physical-chemical techniques for the identificati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::11ce8aa766a779da45d09bf4a8293198
https://rsdjournal.org/index.php/rsd/article/view/32382
https://rsdjournal.org/index.php/rsd/article/view/32382
Autor:
Lopes Junior, Hilton, Venturelle, Bruna Coelho, Araújo, Enricky Biazatti de, Matos, Matheus Costa, Barboza Teixeira, Wâyni, Fernandes, Helder Henrique Felix
Publikováno v:
Research, Society and Development; Vol. 11 No. 8; e4411830607
Research, Society and Development; Vol. 11 Núm. 8; e4411830607
Research, Society and Development; v. 11 n. 8; e4411830607
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 8; e4411830607
Research, Society and Development; v. 11 n. 8; e4411830607
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The coffee beverage is one of the most important commodities, being appreciated all over the world, whose quality is influenced by several factors, both environmental and related to processing processes, highlighting here the roasting. Thus, the obje
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::767eeae0330dcae66292ad264036cd45
https://rsdjournal.org/index.php/rsd/article/view/30607
https://rsdjournal.org/index.php/rsd/article/view/30607