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Quebra de peso das carcaças suínas e estudo da vida de prateleira da carne
(Universidade Federal de Santa Maria, 2005-02-21)
The chilling process of pig carcasses is one of great relevant aspect of the final meat quality. Therefore, to reduce weight loss and to increase the shelf life of the pig meat, two distinct experiments were designed in a ...
Modificação física e química do amido de quirera de arroz para aproveitamento na indústria de alimentos
(Universidade Federal de Santa Maria, 2006-02-23)
Brazil is the main producer of rice outside the Asiatic continent. During the manufacturing about 14% of broken rice are generated, this represents a great economic lost for the country s rice industry. Nevertheless, this ...