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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
05/06/2020 |
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Data da última atualização: |
07/07/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BRIEDIS, C.; BALDOCK, J.; SÁ, J. C. de M.; SANTOS, J. B. dos; MILORI, D. M. B. P. |
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Afiliação: |
DEBORA MARCONDES BASTOS PEREIRA, CNPDIA. |
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Título: |
Strategies to improve the prediction of bulk soil and fraction organic carbon in Brazilian samples by using an Australian national mid-infrared spectral library. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Geoderma, n. 373, a. 114401, 2020. |
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Páginas: |
1 - 13 |
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ISSN: |
0016-7061 |
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DOI: |
https://doi.org/10.1016/j.geoderma.2020.114401 |
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Idioma: |
Inglês |
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Palavras-Chave: |
Cubist; MIR spectroscopy; Partial least square regression; Spectrum-based learner; Spiking. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00838naa a2200253 a 4500
001 2123090
005 2020-07-07
008 2020 bl uuuu u00u1 u #d
022 $a0016-7061
024 7 $ahttps://doi.org/10.1016/j.geoderma.2020.114401$2DOI
100 1 $aBRIEDIS, C.
245 $aStrategies to improve the prediction of bulk soil and fraction organic carbon in Brazilian samples by using an Australian national mid-infrared spectral library.$h[electronic resource]
260 $c2020
300 $a1 - 13
653 $aCubist
653 $aMIR spectroscopy
653 $aPartial least square regression
653 $aSpectrum-based learner
653 $aSpiking
700 1 $aBALDOCK, J.
700 1 $aSÁ, J. C. de M.
700 1 $aSANTOS, J. B. dos
700 1 $aMILORI, D. M. B. P.
773 $tGeoderma$gn. 373, a. 114401, 2020.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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Biblioteca |
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Registro |
Volume |
Status |
URL |
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Registro Completo
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Biblioteca(s): |
Embrapa Caprinos e Ovinos; Embrapa Semiárido. |
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Data corrente: |
03/12/2014 |
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Data da última atualização: |
18/07/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
PEDROSA, N. de A.; MADRUGA, M. S.; COSTA, R. G.; MEDEIROS, G. R.; DUARTE, T. F.; VOLTOLINI, T. V.; MARTINS, S. S. |
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Afiliação: |
NELY DE ALMEIDA PEDROSA, UFPB; MARTA SUELY MADRUGA, UFPB; ROBERTO GERMANO COSTA, UFPB; GEOVERGUE RODRIGUES MEDEIROS, INSA; TEREZINHA FERNANDES DUARTE, CNPC; TADEU VINHAS VOLTOLINI, CPATSA; SILVANA SOUZA MARTINS, SENAI, Peteolina-PE. |
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Título: |
Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: Process and quality |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 34, n. 1, p. 44-50, jan./mar. 2014. |
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Idioma: |
Inglês |
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Conteúdo: |
Salted lamb meat blanket, originated from boning, salting, and drying of whole lamb carcass, was studied aiming at obtaining information that support the search for guarantees of origin for this typical regional product from the city of Petrolina-Pernambuco-Brazil. Data from three processing units were obtained, where it was observed the use of a traditional local technology that uses salting, an ancient preservation method; however, with a peculiar boning technique, resulting in a meat product with great potential for exploitation in the form of meat blanket. Based on the values of pH (6.22 ± 0.22), water activity (0.97 ± 0.02), and moisture (69.86 ± 2.26) lamb meat blanket is considered a perishable product, and consequently it requires the use of other preservation methods combined with salt, which along with the results of the microbiological analyses (absence of Salmonella sp, score <10 MPN/g of halophilic bacteria, total coliforms between 6.7 × 103 and 5.2 × 106 FUC/g, and Staphylococcus from 8.1 × 103 CFU/g at uncountable) reinforce the need of hygienic practices to ensure product safety. These results, together with the product notoriety and the organization of the sector are important factors in achieving Geographical Indication of the Salted lamb Meat blanket of Petrolina. |
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Palavras-Chave: |
Animal prodution; Boas práticas; Carne de caprino salgada; Manta de carne. |
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Thesagro: |
Caprino; Microbiologia; Produção animal. |
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Thesaurus NAL: |
Animal byproducts; Best management practices; Microbiological quality; Microbiology; Product quality. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/112898/1/Tadeu-1.pdf
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Marc: |
LEADER 02303naa a2200337 a 4500
001 2093368
005 2018-07-18
008 2014 bl uuuu u00u1 u #d
100 1 $aPEDROSA, N. de A.
245 $aSalted lamb meat blanket of Petrolina-Pernambuco, Brazil$bProcess and quality$h[electronic resource]
260 $c2014
520 $aSalted lamb meat blanket, originated from boning, salting, and drying of whole lamb carcass, was studied aiming at obtaining information that support the search for guarantees of origin for this typical regional product from the city of Petrolina-Pernambuco-Brazil. Data from three processing units were obtained, where it was observed the use of a traditional local technology that uses salting, an ancient preservation method; however, with a peculiar boning technique, resulting in a meat product with great potential for exploitation in the form of meat blanket. Based on the values of pH (6.22 ± 0.22), water activity (0.97 ± 0.02), and moisture (69.86 ± 2.26) lamb meat blanket is considered a perishable product, and consequently it requires the use of other preservation methods combined with salt, which along with the results of the microbiological analyses (absence of Salmonella sp, score <10 MPN/g of halophilic bacteria, total coliforms between 6.7 × 103 and 5.2 × 106 FUC/g, and Staphylococcus from 8.1 × 103 CFU/g at uncountable) reinforce the need of hygienic practices to ensure product safety. These results, together with the product notoriety and the organization of the sector are important factors in achieving Geographical Indication of the Salted lamb Meat blanket of Petrolina.
650 $aAnimal byproducts
650 $aBest management practices
650 $aMicrobiological quality
650 $aMicrobiology
650 $aProduct quality
650 $aCaprino
650 $aMicrobiologia
650 $aProdução animal
653 $aAnimal prodution
653 $aBoas práticas
653 $aCarne de caprino salgada
653 $aManta de carne
700 1 $aMADRUGA, M. S.
700 1 $aCOSTA, R. G.
700 1 $aMEDEIROS, G. R.
700 1 $aDUARTE, T. F.
700 1 $aVOLTOLINI, T. V.
700 1 $aMARTINS, S. S.
773 $tFood Science and Technology, Campinas$gv. 34, n. 1, p. 44-50, jan./mar. 2014.
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Embrapa Caprinos e Ovinos (CNPC) |
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