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A Methodology for Evaluating How Product Characteristics Impact Choice in Retail Settings with Many Zero Observations: An Application to Restaurant Wine Purchase AgEcon
Durham, Catherine A.; Pardoe, Iain; Vega-H, Esteban.
An approach is developed to examine the impact of product characteristics on choice using a quantity-dependent hedonic model with retail panel data. Since panel data for individual products from retail settings can include a large number of zero sales, a modification of the zero-inflated Poisson (ZIP) regression model is proposed for estimation. Results for this model compare favorably to results for alternative hurdle and negative binomial models. An application of this methodology to restaurant wine sales produces useful results regarding sensory characteristics, price, and origin/varietal information.
Tipo: Journal Article Palavras-chave: Hedonic; Restaurant; Sensory; Wine; Zero-inflated Poisson (ZIP); Consumer/Household Economics.
Ano: 2004 URL: http://purl.umn.edu/31138
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Características da carcaça e da carne de cordeiros Santa Inês alimentados com farelo de mamona destoxificado. Repositório Alice
PEREIRA, M. S. C..
Resumo - Objetivou-se determinar as características de carcaças e da carne de cordeiros Santa Inês em confinamento, submetidos a quatro tratamentos experimentais com uso crescente de farelo de mamona destoxificado (0%, 33%, 66% e 100%) com base na matéria seca. O volumoso utilizado foi silagem mista de capim elefante, sorgo e cana-de-açúcar. Foram utilizados 32 cordeiros machos não castrados, abatidos com peso corporal médio de 30 Kg. Os ensaios experimentais foram realizados num delineamento inteiramente casualizado com quatro tratamentos e oito repetições (ovinos). Os dados foram submetidos ANOVA e as médias comparadas pelo teste de Tukey a 5%. Os animais foram submetidos a jejum hídrico e alimentar de 24 horas, a sangria foi feita com secção da artéria...
Tipo: Tese/dissertação (ALICE) Palavras-chave: Qualidade de carne; Composição tecidual; Nutrição animal; Ovino; Cordeiro; Raça Santa Inês; Morfologia; Mamona; Ricina; Ricinus communis; Carcaça; Rendimento; Biodiesel; Subproduto; Lambs; Meat quality; Morphology; Nutrition; Sensory; Tissue composition.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/925192
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Características química, tecnológica, nutricional e sensorial de batata-doce biofortificada. Repositório Alice
WARTHA, E. R. S. DE; MARINS, M. L.; LIMA, P. N. B.; MELO, P. S. L.; COSTA, D. DA; CARVALHO, J. L. V. de; NUNES, M. U. C.; CARVALHO, H. W. L. de; SILVA, D. G. DA; MENDES NETTO, R. S..
2015
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Batata-doce biofortificada; Carotenoides; Sensorial; Biofortified sweet potato; Carotenoids; Sensory.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1028056
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Chemical composition and sensory profile of Syrah wines from semiaridtropical Brazil?Rootstock and harvest season effects. Repositório Alice
OLIVEIRA, J. B. de; EGIPTO, R.; LAUREANO, O.; DE CASTRO, R.; PEREIRA, G. E.; RICARDO-DA-SILVA, J. M..
This study aims to characterise the chemical compositions and sensorial profiles of wines made with Syrahgrapes over two harvest seasons (first and second semester), over in different calendar years, from vines on twodifferent rootstocks (1103P and IAC 313). Wine chemical composition and sensory profile were influenced byboth rootstock and harvest season. Syrah wines on IAC 313 were favoured with higher concentrations of, pet-unidin 3-O-acetylglucoside (3.7 mg/L), malvidin 3-O-acetylglucoside (17.8 mg/L), malvidin 3-O-coumar-ylglucoside (4.4 mg/L), petunidin 3-O-coumarylglucoside (2.0 mg/L), peonidin 3-O-coumarylglucoside (1.4 mg/L), monomericflavanols (23.6 mg/L), oligomeric tannins (183.0 mg/L), total condensed tannins (1037.7 mg/L),dimer B1 (9.8 mg/L),...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vitis vinifera L; Sensory; Troical region; Phenolic compounds; Red wines.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118423
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Consumers' Willingness to Pay for Treatment-Induced Quality Attributes in Anjou Pears AgEcon
Zhang, Huifang; Gallardo, Rosa Karina; McCluskey, Jill J.; Kupferman, Eugene M..
Ethylene treatments provide an effective method for shortening post-harvest ripening periods for winter Anjou pears and allow market availability throughout the year. However, pear quality may vary under different treatments. A sensory experiment and a consumer survey including questions that address valuation, assessments of sensory characteristics, purchasing habits, and demographics were conducted. Analyses indicate that treatment-induced quality losses significantly affect consumers’ willingness to pay (WTP). Mean WTP for each treatment reveals that consumers prefer pears with a six-day ethylene treatment and are willing to pay a premium of $0.25/pound compared to the market price.
Tipo: Journal Article Palavras-chave: Pears; Sensory; Willingness to pay; Consumer/Household Economics; Crop Production/Industries; Resource /Energy Economics and Policy.
Ano: 2010 URL: http://purl.umn.edu/61062
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DEVELOPMENT AND CHARACTERIZATION OF A TAMBAQUI SAUSAGE Ciência e Agrotecnologia
Sleder,Fernando; Cardoso,Daiane Alves; Savay-da-Silva,Luciana Kimie; Abreu,Janessa Sampaio de; Oliveira,Anderson Castro Soares de; Almeida Filho,Edivaldo Sampaio de.
ABSTRACT In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum). Three formulations, with different percentages of fat (0, 4.5, and 9%) were developed. To determine shelf life, samples of the products were refrigerated at 4 ºC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish; Fresh sausage; Shelf life; Sensory.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600604
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Development and parameter optimization of maize flat bread supplemented with asparagus bean flour Ciênc. Tecnol. Aliment.
SHAH,Tajamul Rouf; PRASAD,Kamlesh; KUMAR,Pradyuman.
Abstract The purpose of this study was to develop maize flat bread supplemented with asparagus bean flour (ABF). Preliminary study was conducted for maximum supplementation of ABF on the basis of sensory attributes and it was found that 15% ABF can be supplemented. Further a composite flour containing 85% maize flour (MF) and 15% ABF was used for the preparation of flat bread. The effect of baking temperature (200 to 235 °C) and baking time [time 1 (surface 1) and time 2 (surface 2)] (70 to 120 sec) on product responses such as sensory characteristics (overall color, appearance, flavor, taste, mouth feel, overall acceptability), texture (shear value) and moisture content were studied. Results indicated that baking temperature and baking time had...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Maize flat bread; Asparagus bean; Baking temperature; Baking time; Sensory; Optimization.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100148
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Differentiation of autonomic reflex control begins with cellular mechanisms at the first synapse within the nucleus tractus solitarius BJMBR
Andresen,M.C.; Doyle,M.W.; Bailey,T.W.; Jin,Y.-H..
Visceral afferents send information via cranial nerves to the nucleus tractus solitarius (NTS). The NTS is the initial step of information processing that culminates in homeostatic reflex responses. Recent evidence suggests that strong afferent synaptic responses in the NTS are most often modulated by depression and this forms a basic principle of central integration of these autonomic pathways. The visceral afferent synapse is uncommonly powerful at the NTS with large unitary response amplitudes and depression rather than facilitation at moderate to high frequencies of activation. Substantial signal depression occurs through multiple mechanisms at this very first brainstem synapse onto second order NTS neurons. This review highlights new approaches to the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory; Vanilloid; Glutamate; Presynaptic modulation; Autonomic; Visceral; Potassium currents.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2004000400012
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General principIes and applications ofacupuncture in small animaIs: literature review MV&Z
Hayashi, Ayne Murata; Matera, Julia Maria.
Objective: To present and disclose the technique, equipment, mode of action and main applications of acupuncture in small animals. Data Sources: CAB, MEDLJNE and Web of Science, over the last 20 years, and the collection of the library of the Faculdade de Medicina Veterinária e Zootecnia da Universidade de São Paulo (School of Veterinary Medicine and Animal Science of the University of São Paulo) and of the B/REME - Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde. (Latin American and Caribbean Cemerfor Health Science Information). Data Synthesis: Acupuncture is a treatment modality employing sensor}' stimulation to cause the release of local and distam neuropeptides, once the peripheral and central nervous systems are involved. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Acupuncture; Receptors; Sensory; Meridians; Classification; Acupuncture analgesia; Electroacupuncture; Movement disorders; Rehabilitation; Neuropeptides; Dogs; Cats Acupuntura; Receptores sensoriales; Meridianos; Clasificación; Analgesia por acupuntura; Electroacupuntura; Trastomos delmovimiento; Rehabilitación; Neuropéptidos; Perros; Catos acupuntura; Receptores sensitivos; Meridianos; Classificação; Analgesia por acupuntura; Eletroacupuntura; Transtornos motores; Reabilitação; Neuropeptídeos; Cães; Gatos.
Ano: 2005 URL: http://www.revistamvez-crmvsp.com.br/index.php/recmvz/article/view/3131
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Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes Ciência Rural
Ikeda,Mônica; Carvalho,Carlos Wanderlei Piler; Helm,Cristiane Vieira; Azeredo,Henriette Monteiro Cordeiro de; Gogoy,Rossana Catie Bueno de; Ribani,Rosemary Hoffmann.
ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Araucaria angustifolia; Celiac; Sensory; Cake; Rheology.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752
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Influence of Drying Conditions on the Final Quality of Cherry and Grape Tomatoes BABT
Altino,Heitor Otacílio Nogueira; Locatelli,Karyna Maria de Mello; Cunha,Renata Nepomuceno da.
ABSTRACT The convective drying process of cherry and grape tomatoes for dried tomato production was studied taking into account operational and sensorial aspects. The tomatoes were physicochemical characterized and dried at three air temperatures in a drying chamber. Thus, it was possible to the determinate the physicochemical characteristics, drying kinetics, thickness shrinkage, effective moisture diffusivity and activation energy. The effects of tomato type (cherry and grape), air temperature (60°C and 80°C), and final moisture (25% and 35% w.b.) were sensory evaluated utilizing a factorial experiment. The drying kinetics demonstrated that the drying processes occurred preferably in the falling rate-drying periods. The grape tomato showed a faster...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cherry tomatoes; Grape tomatoes; Drying; Sensory; Kinects.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100500
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Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth BABT
Joshi,Vinod K.; Sandhu,Danwant K..
The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with different ethanol concentrations (12%, 15%, 18%), sugar content (4%, 8%) and spices extract (2.5% and 5.0%) was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcohol, sugar and spices extract were noted. Generally, increasing ethanol content decreased titrable acidity, tannins, macroelements and colour units while micro-elements, viscosity and total esters were increased. Increased sugar level affected...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Apple; Vermouth; Ethanol spices extract; Sweetness; Esters; Quality; Base wine; Mineral; Sensory.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132000000500015
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Influence of the presence and type of fragrance on the sensory perception of cosmetic formulations BABT
Gonçalves,Gisele Mara Silva; Srebernich,Silvana Mariana; Vercelino,Bartira Guiçardi; Zampieri,Bruna Melli.
The aim of the present study was to evaluate the sensory assessments of identical cosmetic formulations with and without fragrance to investigate not only the acceptance but also how different fragrances affected their attributes, such as skin feel, tackiness and spreadability. Three gel and three cream formulations with and without two types of fragrance, fennel and sweet flowers, were assessed for various attributes. The presence and type of fragrance used affected the testers' perception of some attributes, showing that the influence of this component should not be disregarded. Apparently, a consumer's reaction to a cosmetic product is not only based on its efficacy but also on how its attributes are perceived, such as appearance, skin feel and smell.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cosmetics; Development; Fragrance; Olfactory memory; Sensory.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000200005
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Mate extract as feed assitive for improvement of beef quality. Repositório Alice
ZAWADZKI, A.; ARRIVETTI, L. O. R.; VIDAL, M. P.; CATAI, J. R.; NASSU, R. T.; TULLIO, R. R.; BERNDT, A.; OLIVEIRA, C. R.; FERREIRA, A. G.; NEVES-JUNIOR, L. F.; COLNAGO, L. A.; SKIBSTED, L. H.; CARDOSO, D. R..
bitstream/item/166434/1/PROCI-Mate-extract....pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Mate; Beef; Cattle feed; Redox status; Metabolomics; Sensory.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1079235
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Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour Ciênc. Tecnol. Aliment.
Villela,Paula; Batista,Ângela Giovana; Dessimoni-Pinto,Nísia Andrade Villela.
Annona crassiflora offers an edible fruit native to the Savanna. This study aimed to develop a flour meal from Annona crassiflora pulp; analyze the chemical composition of the fresh pulp and its flour; develop and verify the acceptance of formulations with different concentrations of the flour of Annona crassiflora pulp. Fruit used were selected and processed. The pulp was dried in an oven at 60-65 ºC/48h. We analyzed the chemical composition, and two formulations of breads were prepared with 10 and 20% Annona crassiflora pulp. The results showed that the drying of Annona crassiflora pulp enriched its nutritional value. The Annona crassiflora pulp showed important chemical components, as insoluble fibers (pulp and flour), minerals (potassium, calcium,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Savanna fruit; Drying; Sensory.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300005
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Optimization of parameters technological to process tucupi and study of product stability Ciênc. Tecnol. Aliment.
CAMPOS,Ana Paula Rocha; MATTIETTO,Rafaella de Andrade; CARVALHO,Ana Vânia.
Abstract Tucupi is a product obtained from the fermentation and cooking of cassava root wastewater which is widely used in the popular cuisine of the North region of Brazil. This study employed an experimental design to select tucupi processing (fermentation and cooking times) as a function of residual cyanidric acid content and assess the stability of the product obtained. Although the design did not generate a predictive mathematical model, the trend plots and physicochemical and sensory tests indicated 24 h of fermentation and 40 min of cooking as process parameters. The tucupi prepared had pH 3.71, titratable acidity of 0.7 g lactic acid/100 mL, 93.91% moisture, 0.5% ashes, 0.52% proteins, 0.24% lipids, 4.83% carbohydrates, total and free cyanide of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Manihot esculeta; Cyanogenic compound; Experimental design; Sensory.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200365
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Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil Rev. Bras. Ciênc. Avic.
Cázares-Gallegos,R; Silva-Vázquez,R; Hernández-Martínez,CA; Gutiérrez-Soto,JG; Kawas-Garza,JR; Hume,ME; Méndez-Zamora,GM.
ABSTRACT The current study was conducted to evaluate the dietary supplementation of Mexican oregano essential oil (MOO; Lippiaberlandieri Schauer) on broiler performance, carcass variables, meat quality, and sensory evaluation. One-day-old mixed-sex broilers were distributed in the following treatment groups, according to MOO supplementation levels: 0 = control diet; 200 = diet + 2200 mg of MOO/kg; 400 = diet + 4200 mg of MOO/kg; 600 = diet + 6200 mg of MOO/kg; 800 = diet + 8200 mg of MOO/kg; 1000 = diet + 1000 mg of MOO/kg. MOO affected (p<0.05) body weight, feed and water intake, and feed conversion ratio. The 200 and 400 mg/kg formulations gave better results at 7, 14 and 28 d than the other diets. MOO at 1000 mg/kg increased (p<0.05) slaughter...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Body weight; Breast; Sensory; Texture.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100320
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Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate Ciência e Agrotecnologia
Fernandes,Anderson Felicori; Madeira,Raul Antônio Viana; Carvalho,Carlos Wanderlei Piler; Pereira,Joelma.
ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pellet; Extrusion; Sensory; Texture.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000200235
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Physicochemical characterization and sensory evaluation of lettuce cultivated in three growing systems Horticultura Brasileira
Fontana,Larissa; Rossi,Claudia A; Hubinger,Silviane Z; Ferreira,Marcos D; Spoto,Marta H F; Sala,Fernando C; Verruma-Bernardi,Marta R.
ABSTRACT There exists a growing demand and promising market for new lettuce varieties in Brazil. Cv. Brunella is an innovative lettuce variety which mixes crisp lettuce and head lettuce characteristics besides being adapted to the Brazilian growing conditions. The physicochemical and sensory quality of this lettuce, cultivated under different growing systems, was evaluated. The conventional planting and the hydroponic systems were carried out in the experimental area of the Universidade Federal de São Carlos, São Paulo State, Brazil and the organic system was done by certified organic producer in the municipality of Cordeirópolis. After harvesting, leaf area, leaf size, unit leaf area, fresh mass, mass loss, turgor pressure, instrumental color, pH, total...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactuca sativa; Organic cultivation; Hydroponics; Sensory.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362018000100020
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Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging ArchiMer
Dauchy Silbande, Adele; Adenet, Sandra; Smith-ravin, Juliette; Joffraud, Jean-jacques; Rochefort, Katia; Leroi, Francoise.
Metagenomic, microbial, chemical and sensory analyses of Thunnus albacares from Martinique and stored in ice (AIR – 0 °C), vacuum (VP – 4/8 °C) and modified atmosphere packaging (MAP – 4/8 °C) (70% CO2 – 30% O2) were carried out. The organoleptic rejection of AIR tuna was observed at day 13 when total bacterial counts equaled 106–107 CFU g−1. No extension of shelf-life was provided by VP and MAP. According to 16S rRNA gene sequence analyzed by Illumina MiSeq and PCR-TTGE, Rhodanobacter terrae was the main species of the freshly caught tuna. At the sensory rejection time, Brochothrix thermosphacta and Pseudomonas dominated the AIR products while B. thermosphacta alone or a mix of B. thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) dominated...
Tipo: Text Palavras-chave: Seafood; Fish; Microbiology; Sensory; NGS; 16S rRNA gene.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00344/45504/45056.pdf
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