Buscar
Mostrando ítems 1-7 de 7
Resgatando tradições: preparando e servindo o barreado paranaense
(Universidade Tecnológica Federal do ParanáCuritibaDepartamento Acadêmico de Desenho Industrial, 2013-04-22)
This study aims to apply the knowledge acquired during the Bachelor in Design in the creation of a ceramic product for the preparation and service of barreado, uniting the tradition of cooking a dish typical of Parana with ...
Determinação dos teores de sódio e potássio em refeições servidas em um restaurante universitário
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2015-12-08)
The entry period at the university is marked by several changes in student life, distancing the family, concern for the academic and social life end up interfering significantly in the eating habits of many young people. ...
Evaluación de tableros de fibras por medio de la rugosidad superficial en procesos de manufactura por control numérico computarizado (CNC)
(Universidad Michoacana de San Nicolás de Hidalgo, 2021-12)
Surface roughness is a direct indicator of the quality of subtraction manufacturing, influenced by the work material, cutting tool, machine, and cutting parameters. This thesis investigates the milling operations of the ...