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1Academic Journal
المؤلفون: Fonseca, Mayara Oliveira, Sacramento, Elissandro Monteiro do, Batista, Natasha Esteves, Lima, Lutero Carmo de, Garcia, Brendo Rodrigues, Brito, Merivaldo de Freitas, Lopes, Renata de Oliveira
المصدر: Research, Society and Development; Vol. 13 No. 4; e2013445409 ; Research, Society and Development; Vol. 13 Núm. 4; e2013445409 ; Research, Society and Development; v. 13 n. 4; e2013445409 ; 2525-3409
مصطلحات موضوعية: Energía solar fotovoltaica, Generación de energía, Análisis de rendimiento, Sostenibilidad, Producción de camarón., Photovoltaic solar energy, Power generation, Performance analysis, Sustainability, Production of shrimp, Energia solar fotovoltaica, Geração de energia, Análise de desempenho, Sustentabilidade, Produção de camarão
وصف الملف: application/pdf
Relation: https://rsdjournal.org/index.php/rsd/article/view/45409/36235; https://rsdjournal.org/index.php/rsd/article/view/45409
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2Academic Journal
المؤلفون: sukron latif, Edjeng Suprijatna, Dwi Sunarti
المصدر: Jurnal Ilmu-Ilmu Peternakan, Vol 27, Iss 3, Pp 44-53 (2017)
مصطلحات موضوعية: Quail, egg production, fermented shrimp waste, Animal culture, SF1-1100
وصف الملف: electronic resource
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3
المؤلفون: Louize Nascimento, Raimunda Thyciana Vasconcelos Fernandes, José Luís Costa Novaes, Aruza Rayana Morais Pinto, Jônnata Fernandes de Oliveira, Jean Carlos Dantas de Oliveira, Rogério Taygra Vasconcelos Fernandes
المصدر: Sociedade & Natureza, Volume: 30, Issue: 3, Pages: 64-84, Published: 01 MAY 2023
مصطلحات موضوعية: Produção de camarão, Perturbação ambiental, Environmental disturbance, Manguezais, Mangroves, Production of shrimp
وصف الملف: text/html
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4Academic Journal
المؤلفون: Fernandes, Rogério Taygra Vasconcelos, Oliveira, Jônnata Fernandes de, Oliveira, Jean Carlos Dantas de, Fernandes, Raimunda Thyciana Vasconcelos, Nascimento, Louize, Pinto, Aruza Rayana Morais, Novaes, José Luís Costa
المصدر: Sociedade & Natureza; Vol. 30 No. 3 (2018); 64-84 ; Sociedade & Natureza; v. 30 n. 3 (2018); 64-84 ; 1982-4513 ; 0103-1570
مصطلحات موضوعية: Manguezais, Perturbação ambiental, Produção de Camarão, Mangroves, Environmental disturbance, Production of shrimp
وصف الملف: application/pdf
Relation: https://seer.ufu.br/index.php/sociedadenatureza/article/view/37257/pdf; https://seer.ufu.br/index.php/sociedadenatureza/article/view/37257
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5Academic Journal
المساهمون: Yee, W
المصدر: Environ. Sci. Technol. 6: No. 3, 232-7(Mar 1972).; Other Information: Orig. Receipt Date: 31-DEC-72
وصف الملف: Medium: X
URL الوصول: http://www.osti.gov/scitech/biblio/4674007
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6Report
مصطلحات موضوعية: Skidaway Institute of Oceanography, Georgia Marine Science Center, Study monitored a single lot of 8-ounce breaded fantail shrimp, Project was designed to determine chemical microbiological and organoleptic changes in frozen breaded shrimp as it moved through the wholesale-retail distribution system, Quality and nutrition of frozen breaded shrimp available to the consuming public, Breaded shrimp manufacturers believed that they were producing fine products, but that handling abuses at the retail level were depriving consumers of expected quality on some occasions, Shrimp was held in a large warehouse freezer an upright retail and a horizontal retail freezer over a thirteen month period, Samples were collected for percent moisture percent protein percent ash percent breading ammonium trimethylamine riboflavin thiamine aerobic plate count MPN total coliforms MPN E. coli and MPN coagulase positive staphylococci determinations, Products were evaluated for textural and flavor characteristics, Results of the study indicate that significant oganoleptic deterioration can be detected as early as three to four months after production when shrimp are stored in a retail freezer, Storage at the wholesale level below -20 °C proved to be an effective method to maintain the quality of frozen shrimp for at least thirteen months of storage, Daily maximum and minimum storage temperatures, Mean temperature variations, Mean monthly net weights of shrimp, Thermographs were used to continuously monitor temperatures at each storage location, Net weight percent moisture and ammonium levels were the most useful chemical analyses in differentiating the three treatment conditions, Nutritional quality of frozen breaded shrimp showed little deterioration following thirteen months of storage at the wholesale and retail levels, Product stored in the wholesale freezer exhibited the least deterioration with time, Quality of the retail product decreased much more rapidly in the coffin freezer, All tested product failed to meet the U.S. Standard of Identity for frozen breaded shrimp of a minimum of 50% shrimp content, despite the fact that the breaded product contained 51.5% shrimp before freezing, An educational program should be developed to apprise retail merchants of the importance of temperature control and good product handling techniques
وصف الملف: application/pdf
Relation: Technical Report Series;Number 84-2; http://hdl.handle.net/10724/30609
الاتاحة: http://hdl.handle.net/10724/30609
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7Report
المساهمون: Ward, B
المصدر: Other Information: UNCL. Orig. Receipt Date: 31-DEC-69
وصف الملف: Medium: X
URL الوصول: http://www.osti.gov/scitech/biblio/4801096