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Performance, carcass yield, and meat quality of broilers supplemented with organic or inorganic zinc Arq. Bras. Med. Vet. Zootec.
Bueno,F.R.; Silva,C.A.; Oba,A.; Almeida,M.; Medeiros,L.G.; Pitarello,A.S.; Shinyashike,A.T..
ABSTRACT A total of 640 one-day-old Cobb broiler chicks, half male and half female, were reared up to 49 days of age. A completely randomized 2 × 4 factorial design was used. Experimental treatments consisted of four levels of organic zinc supplementation and one control (inorganic zinc supplementation) and two levels of sex (female and male), with four replicates of 16 birds per experimental plot. Animal performance, carcass and cut yields, and meat quality were evaluated. Feed intake increased with zinc supplementation. Broilers that received the lowest level of organic zinc showed better feed conversion than those fed an equivalent level of inorganic zinc. Increased levels of organic zinc reduced the abdominal fat content in females but impaired the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Birds; Color; Lipid oxidation; Oligoelement; Organic minerals; Meat pH.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352020000100224
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Meat quality of chicken of different crossings in alternative system Arq. Bras. Med. Vet. Zootec.
Cruz,F.L.; Silva,A.A.; Machado,I.F.M.; Vieira,L.C.; Esteves,C.; Fassani,E.J.; Faria,P.B..
ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ) and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash), ultimate pH, color (L*- luminosity, a*-...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Shear force; Índio gigante; Luminosity; Protein; Color.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000100254
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Quantitative and qualitative carcass characteristics of feedlot ewes subjected to increasing levels of concentrate in the diet Arq. Bras. Med. Vet. Zootec.
Cacere,R.A.S.; Morais,M.G.; Alves,F.V.; Feijó,G.L.D.; Ítavo,C.C.B.F.; L.C.V.Ítavo,; Oliveira,L.B.; Ribeiro,C.B..
The aim of this study was to evaluate the effect of increasing levels of concentrate on the quantitative and qualitative carcass characteristics of feedlot ewes. Twenty-four crossbred ewes were randomly distributed in four treatments: (1) diet with 20%; (2) 40%; (3) 60%; and (4) 80% of concentrate. Animals were slaughtered when those receiving the diet with 80% of concentrate reached adult weight, at around 50kg LW. The data were analyzed by means of variance and regression analyses and correlations. The levels of concentrate increased live weight at slaughter linearly. Height at the withers and rump presented medium to high correlation (0.86). The correlation of loin eye area measured on the carcass and by ultrasound examination was 0.81, whereas for back...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carcass yield; Color; Meat quality.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000501601
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Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties Biol. Res.
Hegedüs,Attila; Pfeiffer,Péter; Papp,Nóra; Abrankó,László; Blázovics,Anna; Pedryc,Andrzej; Stefanovits-Bányai,Éva.
Two apricot genotypes, 'Gonci magyarkajszi' and 'Preventa' were assayed at three ripening stages for flesh color indices (L*, a*, b*, C* and Hº), contents of total phenolics and vitamin C, and both water- and lipid-soluble antioxidant capacities (ferric reducing antioxidant power; 2,2'-diphenyl-1-picrylhydrazyl scavenging activity; total radical scavenging activity; and Photochem lipid-soluble antioxidant capacity) to compare their dynamics in the accumulation of antioxidant compounds and capacities through ripening. The increase in a*, b* and C* and decrease in Hº during ripening represented a color shift from green to yellow and orange due to carotenoid accumulation. Parallel to carotenoid accumulation, contents of total phenolics and vitamin C and...
Tipo: Journal article Palavras-chave: Antioxidant capacity; Apricot; Color; Ripening; Total polyphenolic content; Vitamin C.
Ano: 2011 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602011000400004
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Use of image analysis for monitoring the dilution of Physalis peruviana pulp BABT
Licodiedoff,Silvana; Ribani,Rosemary Hoffmann; Camlofski,Ana Mery de Oliveira; Lenzi,Marcelo Kaminski.
The aim of this work was to develop linear models using the image analysis coupled with density measurements to monitor the dilution of the Physalis juice in the concentrations ranging from 0 to 100% in mass of juice pulp. A sample corresponding to 20% in the mass of juice pulp was for validating purposes and a prediction of 19.9±0.3%. The models with three parameters showed the best predictions, providing this technique with a promising future for the monitoring the dilution of fruit juices.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Juice; Fruit; Color; Image; RGB; Physalis.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000300015
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Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities BABT
Barbosa,Claudia Freitas; Carvalho,Rafael Humberto de; Rossa,Alessandro; Soares,Adriana Lourenço; Coró,Fábio Augusto Garcia; Shimokomaki,Massami; Ida,Elza Iouko.
The objective of this work was to study the effect of blue light diffuser on the broiler stress control by measuring the occurrence of PSE meat just before slaughtering. Birds were divided into the following two groups before slaughter at the point of being hung on shackles: broiler group under low intensity blue light ambience (475, 17-20 lx) and control group under white light (550-650nm, 321-332 lx). Birds' stressful conditions were measured by the occurrence of PSE meat. Breast fillets were classified as PSE meat based on pH (<5.8) and lightness (L*&gt; 53.0). The fillet samples in the control group had the following characteristics: pHu=5.77, L* = 54.26 and b*= 6.27. The fillet samples from birds under blue light ambience had the following...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Preslaughter handlings; PSE meat.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500013
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The Effect of Mg2+, Cu2+ and Zn2+ pre-treatment on the color of yerba maté (Ilex paraguariensis) leaves BABT
Scipioni,Griselda Patricia; Argüello,Beatriz del Valle; Schmalko,Miguel Eduardo.
The aim of this work was to study the effect of alkaline blanching followed by an immersion in salt solutions of Mg2+, Cu2+ and Zn2+ on color preservation of Yerba Maté leaves. The concentration of NaOH in the alkaline solution influenced all of the color parameters. Ion concentration and dipped time influenced only some color parameters. The color parameters of the product obtained with different treatments were different from the control sample (blanched with boiling water instead of alkaline blanching) and from the product obtained via industrial processing. The green color in the pre-treated and control samples was more intense (greater values of -a) and darker (low values of L and b). Ionic and ash content in the leaves increased with the treatments.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Yerba maté; Ionic treatment; Drying.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600027
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Evaluation of the shelf-life of vegetable-type soybean pods BABT
Santana,Andréia Cristina; Carrao-Panizzi,Mercedes Concordia; Mandarino,José Marcos Gontijo; Leite,Rodrigo Santos; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko.
The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the pods were blanched and threshed, and the immature green grains were used for the analysis. The protein content decreased after 6 d of storage at 7ºC. There was no difference in the lipid content after the storage at 30 and 7ºC for 9 d. The starch and sucrose contents decreased after the first day of storage at 30ºC. There was no difference in trypsin inhibitor activity until 6 d of storage at 30 and 7ºC. The green color of the pods that was an indication of the quality that was maintained when stored at 7ºC during...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetable-type soybean; Sucrose; Starch; Trypsin inhibitor; Color.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400015
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Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation BABT
Zaions,Ivanor; Picolo,Ana Paula; Gonçalves,Itamar Luís; Borges,Ana Claudia Piovezan; Valduga,Alice Teresa.
In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yerba-mate; Early maturation; Color.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663
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Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage BABT
Vargas,Flávia Carolina; Arantes-Pereira,Lucas; Costa,Patrícia Argemira da; Melo,Mariza Pires de; Sobral,Paulo José do Amaral.
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food industry uses a variety of synthetic antioxidants. However, some synthetic antioxidants have been questioned regarding its safety, and thus the interest in using natural antioxidants in food products is increasing. This paper aimed at assessing leaf aqueous extracts of Rosemary (Rosmarinus officinalis Linnaeus) and Pitanga (Eugenia uniflora Linnaeus) as antioxidants in beef cold storage. After 48h storage, patties added of Rosemary leaf extracts showed increased pH. Patties added of Pitanga extracts had the lowest a* color values. Oxymyoglobin levels were significantly higher for Negative control, than for Pitanga treatment. The 10% extract addition...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant; Myoglobin; Color; Oxidation; Lipid.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100514
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Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers BABT
Fraga,Alessandro Luís; Thomaz,Maria Cristina; Kronka,Rodolfo Nascimento; Budiño,Fábio Enrique Lemos; Huaynate,Rizal Alcides Robles; Scandolera,Antônio João; Ruiz,Urbano dos Santos; D'Angelis,Flora Helena de Freitas.
To evaluate the effect of different levels of qualitative feed restriction (0, 5, 10, 15 and 20%) on pork quality and muscle morpho-histochemical characteristics, 60 castrated male swines were used. Ten animals were slaughtered at 89 kg BW. Other 50 pigs were fed experimental diets and slaughtered at 128 kg BW. Qualitative restriction increased pH45, and water holding capacity, and reduced the redness, yellowness and cholesterol concentrations of Longissimus lumborum. Quadratic tendency for oleic acid contents of loin and fiber cross-section area of Multifidus dorsi (P=0.08) were observed, with maximum point at 11-12% of restriction. No effect (P>0.1) on percentage of M. dorsi fibers SO, FG and FOG was found. The meat from 128-kg-BW pig showed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Fatty acid profile; Muscle fiber; Nutritional value; Tenderness.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500012
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Physical and functional evaluation of extruded flours obtained from different rice genotypes Ciência e Agrotecnologia
Becker,Fernanda Salamoni; Eifert,Eduardo da Costa; Soares Junior,Manoel Soares; Tavares,July-Ana Souza; Carvalho,Ana Vânia.
The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502). The experimental design was completely randomized (3x2 factorial) with four original replicates and analysis of variance to assess particle size, instrumental color parameters (L*, a* and b*), water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility index (WSI) and milk solubility index (MSI) of rice flour. The extrusion process promoted changes in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Orysa sativa L; Co-products; Electron microscopy; Color; Solubility in water.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000400007
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Technological and sensory quality of restructured low-fat cooked ham containing liquid whey Ciência e Agrotecnologia
Dutra,Monalisa Pereira; Cardoso,Giselle Pereira; Ramos,Eduardo Mendes; Ramos,Alcinéia de Lemos Souza; Pinheiro,Ana Carla Marques; Fontes,Paulo Rogério.
The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P < 0.05) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (P &gt; 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower (P < 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P < 0.05) in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Texture; Weight loss; Byproduct.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000100011
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POSTHARVEST CONSERVATION OF STRUCTURAL LONG SHELF LIFE TOMATO FRUITS AND WITH THE MUTANT RIN PRODUCED, IN EDAPHOCLIMATIC CONDITIONS OF THE SOUTHERN STATE OF TOCANTINS Ciência e Agrotecnologia
Pereira,Miréia Aparecida Bezerra; Tavares,Aline Torquato; Silva,Edgard Henrique Costa; Alves,Anatércia Ferreira; Azevedo,Sebastião Márcio; Nascimento,Ildon Rodrigues.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Solanum lycopersicon; Hybrids; Firmness; Color.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000300225
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Effect of methyl jasmonate treatments on the bioactive compounds and physicochemical quality of 'Fuji' apples Ciencia e Investigación Agraria
Öztürk,Burhan; Altuntas,Ebubekir; Yildiz,Kenan; Ozkan,Yakup; Saracoglu,Onur.
Recently, plant growth regulators have been used for various purposes in apples. Methyl jasmonate (MeJA) has significant effects on the physiology, postharvest biology, processing, and chemical composition of apples. In the present study, the effects of MeJAMeJa treatments on the physicochemical quality and bioactive compounds (total antioxidant activity, total phenolics, and total anthocyanins) of 'Fuji' apples were investigated. The following doses of MeJa were used: 0 (control); 1; 120; 2,240; and 4,480 mg L-1. The highest geometric mean diameter, fruit mass, flesh firmness and skin thickness were obtained from the 2,240 mg L-1 MeJA treatment. Fruits harvested from control trees exhibited the highest total soluble solids content (TSSC) and pH, whereas...
Tipo: Journal article Palavras-chave: Apple; Antioxidant; Color; Firmness; Methyl jasmonate; Phenolics.
Ano: 2013 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000100018
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Pre- and postharvest attributes of muskmelon cultivars for fresh-cut cubes Ciencia e Investigación Agraria
Krarup,Christian; Jacob,Cristián; Contreras,Samuel.
The choice of the appropriate cultivar is a critical factor for obtaining a successful crop and for satisfying the needs of the industry and consumers. Nine commonly used or recently available varieties of cantaloupe melons (Cucumis melo L. Group Cantalupensis) were evaluated in two locations with the objective of selecting cultivars ad hoc for processing as fresh-cut cubes. Overall, the yield (30 to 45 t ha-1) and quality, including mainly the fruit size and soluble solids concentration (SSC), varied between locations, but the relative performance of cultivars was similar. The cultivars showed significant differences in attributes that are relevant for the industry and the consumer: color (from yellow to deep orange), SSC (from 8.7 to 14.7%), firmness...
Tipo: Journal article Palavras-chave: Cantaloupe; Color; Chilling injury; Cucumis melo; Firmness; Soluble solids; Storage.
Ano: 2016 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202016000100004
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Post-harvest conservation of Passiflora alata fruits under ambient and refrigerated condition Ciênc. Tecnol. Aliment.
RINALDI,Maria Madalena; DIANESE,Alexei de Campos; COSTA,Ana Maria; ASSIS,Débora Figueiredo de Oliveira da Silva; OLIVEIRA,Thayrine Almeida Rodrigues de; ASSIS,Samara Figueiredo de Oliveira.
Abstract Brazil is the world's largest producer of passion fruit, a perishable fruit with reduced post-harvest shelf life, which limits its commercialization. For sweet passion fruit, Passiflora alata, there is little information about its postharvest conservation and shelf life under different storage conditions. Thus, the objective of the present study was to determine the post-harvest conservation of P. alata fruits packed on styrofoam trays rapped with 10 μm PVC film and HDPE 30 μm thick, coated with 18% carnauba wax and without any packaging; stored under ambient conditions (25 °C and 70% relative humidity) and refrigerated (10 °C and 90% relative humidity) for 14 days. The best results were obtained with P. alata fruits packaged on styrofoam trays...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sweet passion fruit; Temperature; Packaging; Wax; Color.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400889
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Morphological, mechanical and chemical aspects of processing tomatoes produced in Brazilian savanna Ciênc. Tecnol. Aliment.
COSTA,Vitória Maria Machado da; GARCIA,Marina Costa; CALIARI,Márcio; SOARES JÚNIOR,Manoel Soares; VIEIRA,Darlene Ana de Paula; DAMIANI,Clarissa.
Abstract The aim of this study was to determine the physical and chemical characteristics of ten processing tomatoes cultivars (H9992, H9553, U2006, N901, E8755, BA5445, F170, HMX, AP533 and CVR) produced in the city of Morrinhos, Goiás State, Brazil, in order to assess the fruit quality and contribute with more subsidies for choosing tomato cultivars for processing by industries. H9992, H9553, N901, BA5445 and HMX genotypes have smaller fruits (length, volume and mass) and higher mechanical resistance of the fruit pulp. H9992, HMX and F170 genotypes also have higher resistance of fruit peel, indicating that these materials are less susceptible to losses during mechanical harvesting and transportation to the industry. Regarding the L* and b* parameters,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Solanum lycopersicum; Morfology; Mechanical resistance; Color; Acidity.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100013
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Stability studies and shelf life estimation of a soy-based dessert Ciênc. Tecnol. Aliment.
Granato,Daniel; Masson,Maria Lucia; Freitas,Renato João Sossela de.
This work is aimed at evaluating the physicochemical, physical, chromatic, microbiological, and sensorial stability of a non-dairy dessert elaborated with soy, guava juice, and oligofructose for 60 days at refrigerated storage as well as to estimate its shelf life time. The titrable acidity, pH, instrumental color, water activity, ascorbic acid, and physical stability were measured. Panelists (n = 50) from the campus community used a hedonic scale to assess the acceptance, purchase intent, creaminess, flavor, taste, acidity, color, and overall appearance of the dessert during 60 days. The data showed that the parameters differed significantly (p < 0.05) from the initial time, and they could be fitted in mathematical equations with coefficient of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Shelf life; Emulsions; Color; Oligofructose; Lactase deficiency; Psidium guajava.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300036
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Sustitución de lardo por grasa vegetal en salchichas: incorporación de pasta de aguacate. Efecto de la inhibición del oscurecimiento enzimático sobre el color Ciênc. Tecnol. Aliment.
Rueda-Lugo,Ubaldo; González-Tenorio,Roberto; Totosaus,Alfonso.
La sustitución de grasa animal es importante para mejorar la calidad nutricional de los alimentos de origen animal. Tradicionalmente, los embutidos contienen cantidades relativamente altas de grasas insaturadas, por lo que se ha buscado la sustitución parcial o total de estas con grasas o aceites de origen vegetal. El aprovechamiento del aguacate como fuente de grasa vegetal es una alternativa para este tipo de productos. La oxidación de este fruto es uno de los principales problemas durante la industrialización. En este trabajo se han añadido dos inhibidores del oscurecimiento enzimático, ácido ascórbico y eritorbato de sodio, para determinar el efecto de éstos sobre el color de salchichas de cerdo. Se han encontrado diferencias en la luminosidad de las...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sustitución de grasa; Salchichas; Aguacate; Color.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000200030
Registros recuperados: 100
Primeira ... 12345 ... Última
 

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