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Author(s): PRESTES, A. A.; HELM, C. V.; ESMERINO, E. A.; SILVA, R.; PRUDENCIO, E. S. ABSTRACT. The concentration of dairy products is widely applied in dairy manufacturing due to obtaining products with the high dry matter, added value, reduced volume, and an increase in shelf-life. T... ... |
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Author(s): SALOMAO, A. N.; SANTOS, I. R. I.; JOSE, S. C. B. R. Durante a conservação a -20 °C, sementes aleuro-lipídicas podem perder, gradativamente a germinabilidade e a viabilidade. Nesse trabalho, foi avaliado o efeito da exposição a -20 °C, por períodos que... ... |
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Author(s): FERNANDES, T. A.; OLIVEIRA, M. C.; FIGUEIREDO, J. E. F.; OLIVEIRA-PAIVA, C. A.
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Author(s): CASTRO, M. T.; MONTALVÃO, S. C. L.; ROSADO-NETO, G. H.; MONNERAT, R. G.
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Author(s): BERNARDO, A. P. da S.; SILVA, A. C. M. da; FRANCISCO, V. C.; RIBEIRO, F. A.; NASSU, R. T.; CALKINS, C. R.; NASCIMENTO, M. da S.; PFLANZER, S. B. This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four t... ... |
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