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Registro Completo |
Biblioteca(s): |
Embrapa Pantanal. |
Data corrente: |
25/10/2000 |
Data da última atualização: |
17/04/2017 |
Autoria: |
ADAMSON, A. H.; GIVENS, D. I.; BARBER, W. P. |
Título: |
Prediction of the nutritive value of fresh herbage in the UK. |
Ano de publicação: |
1985 |
Fonte/Imprenta: |
In: INTERNATIONAL GRASSLAND CONGRESS, 15, 1985, [s.l.]. Proceedings... [s.l.]: Japanese Society Grassland Science, 1985. p.831-832. |
Idioma: |
Inglês |
Palavras-Chave: |
Pasture. |
Thesagro: |
Pastagem; Valor Nutritivo. |
Thesaurus Nal: |
nutritive value. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00573naa a2200181 a 4500 001 1803717 005 2017-04-17 008 1985 bl --- 0-- u #d 100 1 $aADAMSON, A. H. 245 $aPrediction of the nutritive value of fresh herbage in the UK. 260 $c1985 650 $anutritive value 650 $aPastagem 650 $aValor Nutritivo 653 $aPasture 700 1 $aGIVENS, D. I. 700 1 $aBARBER, W. P. 773 $tIn: INTERNATIONAL GRASSLAND CONGRESS, 15, 1985, [s.l.]. Proceedings... [s.l.]: Japanese Society Grassland Science, 1985. p.831-832.
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Embrapa Pantanal (CPAP) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
20/10/2011 |
Data da última atualização: |
15/09/2015 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
GUERRA, N. B.; LIMA, L. L. A.; PEREIRA, G. E.; ANDRADE, S. A. C.; SILVEIRA, K. C. da; LIMA, T. L. A. |
Afiliação: |
UFPE; UFRPE; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; UFPE; UFPE; UFRPE. |
Título: |
Sensory profiles of tropical wines produced in the São Francisco River Valey (Northeast Brazil). |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
In: INTERNATIONAL SYMPOSIUM OF THE GROUP OF INTERNATIONAL EXPERTS OF VITIVINICULTURAL SYSTEMS FOR COOPERATION, 17., 2011, Asti. Proceedings... Asti: Le Progrès Agricole et Viticole, 2011. |
Páginas: |
p. 53-56. |
Idioma: |
Português |
Conteúdo: |
Given the lack of available information on the subject, this study aims to characterize and evaluate the sensory stability of the experimental wines made from Vitis Vinifera - Syrah, Petit Verdot, Tempranillo, Sauvignon Blanc, Verdejo and Viognier - grown in the region of Vale de São Francisco in the northeast of Brazil,where the climate is tropical and semi-arid. Samples ofthe wines were analyzed after 3, 6, 9 and 12-months of storage by means of Quantitative Descriptive Analysis (QDA) and the data were submitted to Principal Component Analysis (PCA). The application of multivariate analysis resulted in a satisfactory differentiation of the wines in relation to grape variety, storage durationand in identifying the attributes most pronounced in the wines. It was observed that the red wines gradually became softer in flavourwhile the whites remained refreshing. All wines showed a perceptible decrease in sensory characteristics throughout storage. |
Palavras-Chave: |
Análise descritiva quantitativa; Propriedades sensoriais; Tropical wines; Vale do São Francisco; Vinho tropical. |
Thesagro: |
Uva. |
Thesaurus NAL: |
Grapes; Sensory properties. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/129627/1/ID-45762.pdf
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Marc: |
LEADER 01903nam a2200277 a 4500 001 1903551 005 2015-09-15 008 2011 bl uuuu u00u1 u #d 100 1 $aGUERRA, N. B. 245 $aSensory profiles of tropical wines produced in the São Francisco River Valey (Northeast Brazil). 260 $aIn: INTERNATIONAL SYMPOSIUM OF THE GROUP OF INTERNATIONAL EXPERTS OF VITIVINICULTURAL SYSTEMS FOR COOPERATION, 17., 2011, Asti. Proceedings... Asti: Le Progrès Agricole et Viticole$c2011 300 $ap. 53-56. 520 $aGiven the lack of available information on the subject, this study aims to characterize and evaluate the sensory stability of the experimental wines made from Vitis Vinifera - Syrah, Petit Verdot, Tempranillo, Sauvignon Blanc, Verdejo and Viognier - grown in the region of Vale de São Francisco in the northeast of Brazil,where the climate is tropical and semi-arid. Samples ofthe wines were analyzed after 3, 6, 9 and 12-months of storage by means of Quantitative Descriptive Analysis (QDA) and the data were submitted to Principal Component Analysis (PCA). The application of multivariate analysis resulted in a satisfactory differentiation of the wines in relation to grape variety, storage durationand in identifying the attributes most pronounced in the wines. It was observed that the red wines gradually became softer in flavourwhile the whites remained refreshing. All wines showed a perceptible decrease in sensory characteristics throughout storage. 650 $aGrapes 650 $aSensory properties 650 $aUva 653 $aAnálise descritiva quantitativa 653 $aPropriedades sensoriais 653 $aTropical wines 653 $aVale do São Francisco 653 $aVinho tropical 700 1 $aLIMA, L. L. A. 700 1 $aPEREIRA, G. E. 700 1 $aANDRADE, S. A. C. 700 1 $aSILVEIRA, K. C. da 700 1 $aLIMA, T. L. A.
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