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Novidades e transições sociotécnicas em torno do leite orgânico: um estudo na região extremo oeste de Santa Catarina
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilPrograma de Pós-Graduação em Desenvolvimento RegionalUTFPR, 2018-03-23)
The general objective of this study was to analyze the production, markets and organizational forms around organic milk, to discover and analyze how the novelties are built by family farmers and other social actors. Verifying ...
Effect of acidification of raw milk on psychrotrophic microrganims.
(Universidade Tecnológica Federal do Paraná (UTFPR), 2013)
Qualidade do leite produzido em sistemas orgânico e convencional
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2013-11-27)
The concern about food safety, animal welfare, and environmental impacts caused by
intensive production systems has led to an increasing interest in foods derived from a sustainable
production system. In this context, ...
Avaliação microbiológica e físico-química de leite pasteurizado comercializado na cidade de Francisco Beltrão - Paraná.
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12-06)
Due to the great consumption of pasteurized milk by the population of this region, it is necessary to evaluate the microbiological and physical-chemical quality of this product. The aim of this study is to evaluate some ...
A evolução da organização e da localização espacial da agroindústria do leite no Rio Grande do Sul
(Universidade Federal de Santa MariaBREconomiaUFSMPrograma de Pós-Graduação em Economia e Desenvolvimento, 2013-08-08)
The present study aims to analyze the organization and location of dairy agro-industry
in the state of Rio Grande do Sul between the years 1990-2010. This study seeks to assess the
development of dairy agro-industry, in ...
Kefir micro‐organisms: their role in grain assembly and health properties of fermented milk
(Wiley Blackwell Publishing, Inc, 2019-03)
Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with kefir grains, which are built up by a complex community of lactic acid and acetic acid bacteria and yeasts confined in a ...
Contamination of Cow Milk by Heavy Metals in Serbia
(Universidade Federal do Rio Grande do Sul, 2019)
The effect of soy and whole milk as a means to store avulsed teeth: A histometric study
(2021-02-01)
Background/Aim: An adequate storage medium can help preserve the viability of periodontal ligament cells, favoring the periodontal ligament repair process. The aim of this study was to evaluate the repair process following ...