Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 2
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Creating an innovative environment in total quality management system within companies AgEcon
Mitreva, Elizabeta; Prodanovska, Vesna.
The decision for development of the quality providing system could go in line with the company’s expansion and with the concept of the total quality management (TQM). The most diligent-untouchable assets within the companies are referring to the relation with the customers/consumers, employee’s skills and their knowledge and building an organizational culture tending towards innovations, problem solving and total working promotion. The paper discusses attitude of companies in Macedonia to promoting employees’ motivations to knowledge sharing and innovations.
Tipo: Journal Article Palavras-chave: Qualities; Innovations; Organizational culture; Buyers; Quality providing systems; Total quality management.; Research and Development/Tech Change/Emerging Technologies; M10; M12; O32.
Ano: 2009 URL: http://purl.umn.edu/94588
Imagem não selecionada

Imprime registro no formato completo
Effect of pretreatments and drying methods on some qualities of dried mango (Mangifera indica) fruit CIGR Journal
Osunde, Zinash Delebo.
The effect of pretreatments and drying methods on some qualities of dried mango fruits was studied.  The fruit slices were pretreated with three pretreatments – ascorbic acid dip at 31% w v-1 concentration, honey dip at 20% v v-1 concentration and steam blanching at a temperature of120°C and dried using three drying methods (sun, solar and oven drying).  In sun and solar drying the mango was dried for eight hours, while for oven drying six hours at an average temperature of32°C,41°C and65°C respectively.  Sliced mango fruits were soaked in the prepared solutions for four minutes, while the blanching was done for two minutes.  There were control samples for each drying methods.  Drying curves were generated and the drying rate, proximate composition,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural engineering mango; Pretreatments; Drying methods; Qualities; Vitamin C and β-carotene.
Ano: 2017 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3877
Registros recuperados: 2
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional