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Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels
(Wiley-blackwellHobokenEUA, 2012)
Effect of goat fresh cheese addition on the technological characteristics of guava goat milk ice cream.
(In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTA, 2012. 1 CD-ROM., 2012)
Sorvete potencialmente probiótico de leite de cabra e mel de abelhas africanizadas: características probióticas, fisico-químicas, microbiológicas e sensoriais, no município de Sobral/CE.
(In: ENCONTRO DE PESQUISA E PÓS-GRADUAÇÃO, 9.; ENCONTRO DE INICIAÇÃO CIENTÍFICA E TECNOLÓGICA, 9.; SIMPÓSIO DE INOVAÇÃO TECNOLÓGICA, 3., 2009, Fortaleza. [Anais e resumos]. Fortaleza: Instituto Federal de Educação, Ciência e Tecnologia do Ceará, 2009. 4 f. 1 CD-ROM., 2013)
How FTAI and FTET impact reproductive efficiency of Brazilian dairy herds
(2011-12-01)
Background: Throughout dairy cows evolution, milk production was always the key point to select the superior animal. Currently, several evidences has shown that high milk production have intensively contributed to the ...
Transvaginal ultrasound-guided cumulus oocyte complexes aspiration and in vitro embryo production in suckled beef and lactating dairy cattle on pasture-based management conditions
(2011)
This study was conducted to determine the use of repeated transvaginal ultrasound-guided cumulus oocyte complex (COC) aspiration on COC recovery rate, in vitro embryo production (IVP) and subsequent pregnancy rates in ...