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Author(s): MINGOTI, R.; SPADOTTO, C. A.; BRASCO, M. A.; VALLE, L. B.; BERALDO, G. N.; FARIAS, A. R.; LOVISI FILHO, E. Standard scenarios increase the consistency of the regulatory evaluation process by minimizing the subjective influence when performing the pesticide environmental concentration - PEC calculation, als... ... |
Author(s): MINGOTI, R.; SPADOTTO, C. A.; BERALDO, G. N.; VALLE, L. B.; BRASCO, M. A.; FARIAS, A. R.; LOVISI FILHO, E. Standard scenarios increase the consistency of the regulatory evaluation process by minimizing the subjective influence when performing the pesticide environmental concentration - PEC calculation, als... ... |
Author(s): ATHAÍDE, L. G.; JOSET, W. C. L.; ALMEIDA, J. C. F. de; PANTOJA, M. H. de A.; NORONHA, R. de P. P.; BEZERRA, A. S.; BARBOSA, A. V. C.; MARTORANO, L. G.; SILVA, J. A. R. da; LOURENÇO JUNIOR, J. de B. This study aimed to assess the effect of thermal-hydraulic variables in female buffaloes with or without direct solar exposure in a year of strong El Niño through behavior responses and infrared therm... ... |
Author(s): CLEMENTE, Z.; CASTRO, V. L. S. S. de; FEITOSA, L. O.; LIMA, R.; JONSSON, C. M.; MAIA, A. de H. N.; FRACETO, L. F.
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Author(s): SILVEIRA, A. de S.; PINHEIRO, A. C. T.; FERREIRA, W. P. M.; SILVA, L. J. da; RUFINO, J. L. dos S.; SAKIYAMA, N. S. Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the ef... ... |
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Author(s): TAKSHITA, N. A.; CHISTE, B. M.; JONSSON, C. M.; MATTIOLI, C. C.; HISANO, H. Resumo: A intensificação da aquicultura gerou o aumento de doenças bacterianas nos peixes, e consequentemente a utilização de antibióticos. O objetivo do estudo foi avaliar o efeito de dosagens sublet... ... |
Author(s): RIBEIRO, D. E.; BOREM, F. M.; CIRILLO, M. A.; PRADO, M. V. B.; FERRAZ, V. P.; ALVES, H. M. R.; TAVEIRA, J. H. da S. The present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage,... ... |
Author(s): SANTOS, J. S. dos; SOUZA, T. M.; ONO, E. Y. S.; HASHIMOTO, E; H.; BASSOI, M. C.; MIRANDA, M. Z. de; ITANO, E. N.; KAWAMURA, O.; HIROOKA, E. Y.
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