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Influência da utilização do extrato hidroalcoólico de própolis sobre o desenvolvimento de fungos e características físicoquímicas e sensoriais do salame tipo italiano.
(Universidade Federal de Santa Maria, 2004-10-22)
The objective of the present work evaluate the efficiency of the hydro alcoholic extract of propolis in different concentrations in the control from the development of moulds in the Italian dry cured sausage surface, as ...
Efeito da natamicina e sorbato de potássio no controle de fungos durante a maturação de queijo minas padrão
(Universidade Federal de Santa Maria, 2004-07-16)
Minas Standard type of cheese is one of the most consumed in the country nowadays. After being manufactured, it requires a period of maturation, in which there are some changes in the chemical and physical properties of ...
Resistência genética do feijão (Phaseolus vulgaris L.) ao Colletotrichum lindemuthianum
(Universidade Federal de Santa Maria, 2004-07-30)
One hundred and twenty eight genotypes of common bean
(Phaseolus vulgaris L.) divided into local varieties, cultivars and lines both from meso-america and andean gene pool, were evaluated in 2003 and 2004. Several experiments ...