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Do product placement ao branded content: uma revisão bibliográfica a partir da base de dados Scopus
(Universidade Federal de Minas GeraisBrasilFAF - DEPARTAMENTO DE COMUNICAÇÃO SOCIALUFMG, 2016)
Losses on maize harvesting according to the water content of the grains at harvest
(Univ Estadual Mato Grosso Sul, 2019-01-01)
The use of methodologies for easy application and quick results are important in determining the water content in the grains to maize producers could decide the right time to perform the harvest with reduced losses in maize ...
Steps toward cosmopolitanism in the study of media technologies
(2014)
Most scholarship on media technologies can be organized along two main dimensions of
inquiry: the production or consumption of these technologies, and their content or material
dimensions. This map of the field of inquiry ...
Steps toward cosmopolitanism in the study of media technologies
(2014)
Most scholarship on media technologies can be organized along two main dimensions of
inquiry: the production or consumption of these technologies, and their content or material
dimensions. This map of the field of inquiry ...
Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage
(Elsevier Science BvAmsterdamHolanda, 2006)
An Exploratory Study of Website Information Content
(Universidad de Talca, 2010)
Dairy products modified in their lactose content
(Bentham Science Publishers, 2012-01)
Lactose intolerance is a problem suffered by a large part of the world population. The simplest solution is to remove (partially or completely) dairy products from diet. However, a more convenient alternative from the ...
Thermal properties of passion fruit juice as affected by temperature and water content
(2004-12-01)
The specific heat, thermal conductivity and density of passion fruit juice were experimentally determined from 0.506 to 0.902 (wet basis) water content and temperatures from 0.4 to 68.8C. The experimental results were ...
Thermal properties of passion fruit juice as affected by temperature and water content
(2004-12-01)
The specific heat, thermal conductivity and density of passion fruit juice were experimentally determined from 0.506 to 0.902 (wet basis) water content and temperatures from 0.4 to 68.8C. The experimental results were ...