Herbs Sector
Mostrando 1-2 de 2 artigos, teses e dissertações.
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1. Qualidade e vida de prateleira de patê elaborado com subprodutos comestíveis do abate de ovinos. / Quality and shelf life of pâté made with edible by-products from slaughtered lamb.
Many edible meat by-products, produced from the lamb slaughter, are often wasted, although they represent excellent sources of many nutrients. The preparation of pâté may be an alternative to the use of this raw material, and contribute to the development of lamb sector by the offer of new products to the consumer market. The objective of this work was to
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/04/2012
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2. Erva-mate: potencialidades locais e inovação tecnológica do processo produtivo em área de fronteira do estado de Mato Grosso do Sul
The present work is aimed to investigate the origin of the herb sector production and how it is manifested in the context of the border region of Southern Mato Grosso state in the identification of the technological characteristics in the phases of cultivation, extraction and industrialization, as well as, its capacity of innovation in such segments. The fun
Publicado em: 2007