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Design, implementation and evaluation of a participatory ergonomics program among home-based Mapuche weavers
(TAYLOR & FRANCIS LTD, 2022)
Characterization of the superficial mycobiota of artisanal sausages for the development of autochthonous starter cultures
(Elsevier, 2021-12)
The source of fungi on the surface of artisanal dried fermented sausages is the native mycobiota present in the geographical place of origin. This mycobiota gives them the typical appearance and contributes to the development ...
Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG, 2018-08)
Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
(Hindawi Publishing Corporation, 2015-01-31)
Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering ...
Efeitos do beneficiamento artesanal da castanha de caju: condições de vida e de trabalho no território indígena Mendonça do AmarelãoEffects of artisanal processing of cashew nuts: living and working conditions in the indigenous territory of Mendonça do Amarelão.
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia AgronômicaUnidade Acadêmica Especializada em Ciências Agrárias, 2022)