Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Lucimar Peres de Moura Pontara"'
Autor:
Cláudio Roberto Novello, Selma Lucy Franco, Lucimar Peres de Moura Pontara, Lúcia Maria Zeoula, Odimári Pricila Pires do Prado, Luiz Juliano Valério Geron
Publikováno v:
Revista Brasileira de Saúde e Produção Animal, Vol 11, Iss 4 (2010)
Objetivou-se avaliar o produto LLOS, à base de própolis, em quatro concentrações de própolis (A, B, C e D; onde A é menos concentrada e D é a mais concentrada) e três teores alcoólicos (1, 2 e 3, onde 1 foi menos concentrado e 3 é o mais co
Externí odkaz:
https://doaj.org/article/588437a452f94e49bb996633ac5cd645
Autor:
Dalany Menezes Oliveira, Angela Kwiatkowski, Lucimar Peres de Moura Pontara, Edmar Clemente, Cassia Inês Lourenzi Franco Rosa, Charles Windson Isidoro Haminiuk
Publikováno v:
Food Science and Technology Research. 21:23-29
Autor:
Lucimar Peres de Moura Pontara, Edmar Clemente, Dalany Menezes Oliveira, Angela Kwiatkowski, Cássia Inês Lourenzi Franco Rosa, Valter Eugênio Saia
Publikováno v:
Food Science and Technology, Vol 32, Iss 3, Pp 547-552 (2012)
Cassava producers in the region of Marília-São Paulo are integrating their farming activity with beekeeping to diversify their income. The aim of this study was to evaluate the physicochemical and microbiological quality of honey samples produced b
Autor:
Dalany Menezes Oliveira, Angela Kwiatkowski, Cassia Inês Lourenzi Franco Rosa, Valter Eugênio Saia, Lucimar Peres de Moura Pontara, Edmar Clemente
Publikováno v:
Food Science and Technology, Volume: 32, Issue: 3, Pages: 547-552, Published: 19 JUN 2012
Food Science and Technology, Vol 32, Iss 3, Pp 547-552 (2012)
Food Science and Technology v.32 n.3 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 32, Iss 3, Pp 547-552 (2012)
Food Science and Technology v.32 n.3 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Cassava producers in the region of Marília-São Paulo are integrating their farming activity with beekeeping to diversify their income. The aim of this study was to evaluate the physicochemical and microbiological quality of honey samples produced b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1bde33077d0f60152e889b4e35f9e10
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300018&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300018&lng=en&tlng=en
Autor:
Angela Kwiatkowski, Dayane Aparecida dos Santos, Marcos Vieira da Silva, Lucimar Peres de Moura Pontara, Dalany Menezes
Publikováno v:
Revista Brasileira de Pesquisa em Alimentos. 1:25
Monitoring the microbiology of honey is necessary to ensure its final quality. The microbial contamination is a danger to public health, a major concern for the surveillance agency. The objective of this study was to evaluate the microbiological qual
Autor:
Angela Kwiatkowski, Lucimar Peres de Moura Pontara, Dalany Menezes Oliveira, Cassia Inês Lourenzi Franco Rosa, Edmar Clemente
Publikováno v:
Revista Brasileira de Pesquisa em Alimentos. 1:51
Honey contains small amounts and a wide variety of vitamins, minerals, aminoacids and antioxidants. Mineral content includes calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc. The objective of this study was to quantify the