Buscar
Mostrando ítems 11-20 de 803
Quantitative evaluation of water content in frozen chicken cuts
(Universidade Tecnológica Federal do Paraná (UTFPR), 2013)
Physical characteristics and fertility of fractionated donkey semen cooled at 5°C
(2017-01-01)
The aim of this study was to evaluate the effect of two different extenders (Skimmed Milk Glucose-SMG or Lactose-Egg Yolk-LEY) on physical characteristics and fertility of fractionated donkey semen cooled at 5°C. For this, ...
Cold Renal Ischemia: Comparison of Efficacy Between Two Techniques of Cooling, in a Swine Model
(Mary Ann Liebert, Inc., 2010-03-01)
Objectives: In a swine model of renal ischemia, we compared the effectiveness of the transureteral retrograde cold saline perfusion technique to the traditional method of renal cooling with ice slush, in achieving adequate ...
Cold Renal Ischemia: Comparison of Efficacy Between Two Techniques of Cooling, in a Swine Model
(Mary Ann Liebert, Inc., 2010-03-01)
Objectives: In a swine model of renal ischemia, we compared the effectiveness of the transureteral retrograde cold saline perfusion technique to the traditional method of renal cooling with ice slush, in achieving adequate ...
Conservação de maracujá-doce pelo uso de cera e choque a frio
(Universidade de São Paulo (USP), Escola Superior de Agricultura Luiz de Queiroz (ESALQ), 2014)
Estudo de caso: ampliação da capacidade de refrigeração na produção de presunto em uma unidade industrial
(Universidade Tecnológica Federal do ParanáMedianeira, 2014-11-27)
Food preservation through refrigeration is an old and widely used method, thereby knowledge the cooling system to which the product will be submitted to, and performan energy analysis is very important to define operational ...
Measurement of cooling and warming rates in vitrification-based plant cryopreservation protocols
(American Chemical Society, 2014-08)
Cryopreservation protocols include the use of additives and pre-treatments aimed to reduce the probability of ice nucleation at all temperatures, mainly through micro-viscosity increase. Still, there is a risk of ice ...