Zobrazeno 1 - 3
of 3
pro vyhledávání: '"W. L. S. Dibai"'
Publikováno v:
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 66, Iss 2, Pp 471-480 (2014)
Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.66 n.2 2014
Arquivo brasileiro de medicina veterinária e zootecnia
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Volume: 66, Issue: 2, Pages: 471-480, Published: APR 2014
Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.66 n.2 2014
Arquivo brasileiro de medicina veterinária e zootecnia
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Volume: 66, Issue: 2, Pages: 471-480, Published: APR 2014
The aim of this study was to investigate the presence of arsenic, lead and cadmium residues in samples of liver, kidney and muscle of poultry and swine during the years from 2002 to 2008. A total of 1978 samples were analyzed: 1031 of poultry and 947
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2176258a67ae564580a50fedf826ec42
https://doi.org/10.1590/1678-41626990
https://doi.org/10.1590/1678-41626990
Autor:
Amarildo Germano, Marília Martins Melo, Eugenia Azevedo Vargas, Juarez Fabiano Alkmim Filho, W. L. S. Dibai
Publikováno v:
Food Science and Technology, Volume: 34, Issue: 1, Pages: 110-115, Published: 25 MAR 2014
Food Science and Technology, Vol 34, Iss 1, Pp 110-115 (2014)
Food Science and Technology v.34 n.1 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 34, Iss 1, Pp 110-115 (2014)
Food Science and Technology v.34 n.1 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The aim of this study was to investigate the presence of arsenic, lead, and cadmium residues in samples of liver, kidney, and muscle of cattle during the years of 2002 to 2008. A total of 1017 samples from 20 Brazilian States were used. The samples w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b1ded7365c09ffdaac781053a4463cd
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100016&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100016&lng=en&tlng=en
Autor:
Juarez Fabiano Alkmim Filho, Lumena Cunha Mendes, Danilo Vicente Reis da Silva, W. L. S. Dibai, Julio Cesar Freitas Santos, Jessica Almeida Correa, Leonardo Nonato de Jesus
Publikováno v:
Brazilian Journal of Food Research. 7:143
The analysis of roast and ground coffee sediment is part of product quality control procedures. The aim of this study was to validate a methodology for determining sediment in roasted and ground coffee based on the principle of sedimentation with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3585aa44fe6cee916d765123f6d15727
https://doi.org/10.3895/rebrapa.v7n2.3656
https://doi.org/10.3895/rebrapa.v7n2.3656