Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mayka R, Pedrão"'
Autor:
Alexandre R. Coelho, Bruno S. de Almeida, Mariana M. Hergesel, Renata de A. Rocha, Liria Paula de Camargo Barbosa, Fábio A.G. Coró, Alessandra Machado Lunkes, Mayka R. Pedrão
Publikováno v:
METHODOLOGY FOCUSED ON THE AREA OF INTERDISCIPLINARITY-V1 ISBN: 9786584976221
As poultry slaughter volume increases in Brazil, which ranks third in the world in production (EMBRAPA, 2020), this industry has developed new technologies to improve the quality of cuts. Brazilian poultry is internationally recognized and one of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a864d2037d8bc786a69bebd0eb07982d
https://doi.org/10.56238/methofocusinterv1-067
https://doi.org/10.56238/methofocusinterv1-067
Autor:
Rafael H, Carvalho, Danielle C B, Honorato, Paulo D, Guarnieri, Adriana L, Soares, Mayka R, Pedrão, Alexandre, Oba, Fernanda G, Paião, Elza I, Ida, Massami, Shimokomaki
Publikováno v:
International journal of biometeorology. 62(6)
This study evaluated the formed microclimate commercial truck transport practices effects on the turkeys' welfare by measuring Dead on Arrival (DOA) index and pale, soft, and exudative (PSE-like) meat occurrence. The experimental design was entirely
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::db1de0c7f07504d69e4c59b7c80acde4
https://pubmed.ncbi.nlm.nih.gov/29362871
https://pubmed.ncbi.nlm.nih.gov/29362871
Publikováno v:
Food Science and Technology, Vol 19, Iss 2, Pp 282-286 (1999)
Suco de limão Tahiti adoçado com 60% de sacarose (p:p) e puro foram congelados e armazenados por 60 dias. Análise de variância, comparação de médias e regressão foram usadas para avaliar o efeito da adição de sacarose e tempo de armazenamen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::e2da6e364541e766b6b77dd28af15302
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611999000200023
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611999000200023
Autor:
Regina Célia Della Modesta, Mayka R. Pedrão, Adelaide Del Pino Beléia, Sandra Helena Prudencio-Ferreira
Publikováno v:
Food Science and Technology, Vol 19, Iss 2, Pp 282-286 (1999)
Food Science and Technology, Volume: 19, Issue: 2, Pages: 282-286, Published: MAY 1999
Food Science and Technology v.19 n.2 1999
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 19, Issue: 2, Pages: 282-286, Published: MAY 1999
Food Science and Technology v.19 n.2 1999
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Suco de limão Tahiti adoçado com 60% de sacarose (p:p) e puro foram congelados e armazenados por 60 dias. Análise de variância, comparação de médias e regressão foram usadas para avaliar o efeito da adição de sacarose e tempo de armazenamen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3025b35fe9caa058ea1254bcee04bdcc
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611999000200023
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611999000200023