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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 ...
Controle de fungos durante a maturação de queijo minas padrão
(Universidade Federal de Santa Maria, 2004-07-06)
Ripening is the phase which determines the aroma and flavour of a mature cheese, and it demands special care. One of these cares is the prevention of fungi development on its surface. The objective of this study was to ...
Análise do consumo e constituintes químicos de vinhos produzidos na Quarta Colônia de Imigração Italiana do Rio Grande do Sul e sua relação com as frações lipídicas sangüíneas
(Universidade Federal de Santa Maria, 2004-08-27)
The Quarta Colônia of Italian immigration and centenary existence, which is located in the central region of the state, produces homemade wine from non-vining varieties such as Bordeaux, Isabel and Concord, among others. ...