Avaliação física, química, microbiológica e nutricional de mortadelas formuladas com misturas de sangue suíno e concentrado protéico de soro de leite

Detalhes bibliográficos
Autor(a) principal: Santos, Robson Eduardo Vivas dos
Data de Publicação: 2007
Tipo de documento: Tese
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://locus.ufv.br/handle/123456789/393
Resumo: Looking for a greater utilization of animal blood and whey for human consumption, it was evaluated the effect of substituting 10% of meat in mortadela for different mixtures of swine blood (treated or not with carbon monoxide) and whey protein concentrate (WPC), on color CIE values (L*, a*, b*, c*, h* and ?E*), chemical composition (moisture, protein, lipid, ashes, carbohydrate and iron), texture parameters (hardness, springiness and cohesiveness), microbial (Coliformes to 45 ºC, Staphylococcus positive coagulase and Clostridium sulfite reducers) and protein quality (PER, NPR and PDCAAS). Data of nine mortadela s formulations (M1 - 100% blood, M2 - 80% blood and 20% WPC, M3 - 60% blood and 40% WPC, M4 - 40% blood and 60% WPC, M5 - 20% blood and 80% WPC, M6 - 100% WPC, M7 - 100% blood treated with CO, M8 - 60% blood treated with CO and 40% WPC, and M9 - 20% blood treated with CO and 80% WPC) was contrasted against those of the control mortadela (without addition of blood and WPC). Color evaluation showed that L* values increased with the decrease in blood addition or increase of CPS. L* value of every mortadela formulation differed (P < 0.05) from the control mortadela; and mortadela s formulated with CO treated blood had higher (P < 0.05) L* values than their similar formulations based on regular untreated blood. a* values increased by increasing blood or decreasing WPC addition. a* values of formulations M5, M6 and M9 did not differ (P > 0.05) from that of the control. Formulations based on CO-treated blood had similar a* values (P > 0.05) than those of similar formulations using untreated blood. b* values increased with decrease in blood or increase of WPC addition. Formulations M4, M5 and M6 had similar (P > 0.05) b* values to those of the control. The mortadela s M8 e M9 based on utilization of CO-treated blood had lower b* values (P < 0.05) at the mortadelas M3 e M5 based on utilization of untreated regular blood. Decreasing blood, or increasing WPC, addition in the formulation resulted in an increase in h* values. Hue (h*) value of formulation M5 was similar (P > 0.05) to those of the control. The mortadelas M7 e M8 based on utilization of CO-treated blood had lower h* values (P < 0.05) at the mortadelas M1 e M3 based on utilization of untreated regular blood. c* values of the evaluated formulations differed (P < 0.05) from that of the control, and was not affected by blood or WPC addition nor by the type of blood used, except for the mortadela M7 that presented the largest value of c* and it differed of MC (P < 0.05). Regarding the control, formulation M6 presented the lowest color difference (?E*), described as "weakly percepted". ?E* values increased with the increase in blood, or with the decrease in WPC addition and was not affected by the type of blood used. Mortadela s composition was not affected (P > 0.05) by the substitution of 10% meat for any of the blood and WPC mixtures. None of the evaluated formulations differed from the control regarding the texture parameters (hardness, springiness and cohesiveness). Microbial evaluation showed that every formulated mortadela had Coliforme at 45 °C, Staphylococcus positive coagulase and sulfite reducing Clostridium counts bellow the Brazilian legislation. Protein Efficiency Ratio (PER), Net Protein Ratio (NPR) and Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of the tested formulations were similar (P > 0.05) to those of the control mortadela.
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spelling Santos, Robson Eduardo Vivas doshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4750084E6Peluzio, Maria do Carmo Gouveiahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723914H4Chaves, José Benício Paeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9Gomide, Lucio Alberto de Mirandahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781895A9Silva, Marco Túlio Coelhohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788315A1Fontes, Paulo Rogériohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339J62015-03-26T12:24:49Z2008-02-282015-03-26T12:24:49Z2007-07-23SANTOS, Robson Eduardo Vivas dos. Physical, chemical, nutritional and microbiology evaluation of mortadelas formulated with mixture of blood and whey protein concentrate. 2007. 113 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007.http://locus.ufv.br/handle/123456789/393Looking for a greater utilization of animal blood and whey for human consumption, it was evaluated the effect of substituting 10% of meat in mortadela for different mixtures of swine blood (treated or not with carbon monoxide) and whey protein concentrate (WPC), on color CIE values (L*, a*, b*, c*, h* and ?E*), chemical composition (moisture, protein, lipid, ashes, carbohydrate and iron), texture parameters (hardness, springiness and cohesiveness), microbial (Coliformes to 45 ºC, Staphylococcus positive coagulase and Clostridium sulfite reducers) and protein quality (PER, NPR and PDCAAS). Data of nine mortadela s formulations (M1 - 100% blood, M2 - 80% blood and 20% WPC, M3 - 60% blood and 40% WPC, M4 - 40% blood and 60% WPC, M5 - 20% blood and 80% WPC, M6 - 100% WPC, M7 - 100% blood treated with CO, M8 - 60% blood treated with CO and 40% WPC, and M9 - 20% blood treated with CO and 80% WPC) was contrasted against those of the control mortadela (without addition of blood and WPC). Color evaluation showed that L* values increased with the decrease in blood addition or increase of CPS. L* value of every mortadela formulation differed (P < 0.05) from the control mortadela; and mortadela s formulated with CO treated blood had higher (P < 0.05) L* values than their similar formulations based on regular untreated blood. a* values increased by increasing blood or decreasing WPC addition. a* values of formulations M5, M6 and M9 did not differ (P > 0.05) from that of the control. Formulations based on CO-treated blood had similar a* values (P > 0.05) than those of similar formulations using untreated blood. b* values increased with decrease in blood or increase of WPC addition. Formulations M4, M5 and M6 had similar (P > 0.05) b* values to those of the control. The mortadela s M8 e M9 based on utilization of CO-treated blood had lower b* values (P < 0.05) at the mortadelas M3 e M5 based on utilization of untreated regular blood. Decreasing blood, or increasing WPC, addition in the formulation resulted in an increase in h* values. Hue (h*) value of formulation M5 was similar (P > 0.05) to those of the control. The mortadelas M7 e M8 based on utilization of CO-treated blood had lower h* values (P < 0.05) at the mortadelas M1 e M3 based on utilization of untreated regular blood. c* values of the evaluated formulations differed (P < 0.05) from that of the control, and was not affected by blood or WPC addition nor by the type of blood used, except for the mortadela M7 that presented the largest value of c* and it differed of MC (P < 0.05). Regarding the control, formulation M6 presented the lowest color difference (?E*), described as "weakly percepted". ?E* values increased with the increase in blood, or with the decrease in WPC addition and was not affected by the type of blood used. Mortadela s composition was not affected (P > 0.05) by the substitution of 10% meat for any of the blood and WPC mixtures. None of the evaluated formulations differed from the control regarding the texture parameters (hardness, springiness and cohesiveness). Microbial evaluation showed that every formulated mortadela had Coliforme at 45 °C, Staphylococcus positive coagulase and sulfite reducing Clostridium counts bellow the Brazilian legislation. Protein Efficiency Ratio (PER), Net Protein Ratio (NPR) and Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of the tested formulations were similar (P > 0.05) to those of the control mortadela.Buscando uma alternativa de utilização do sangue animal e soro de leite para consumo humano, estudou-se o efeito da substituição de 10% de carne bovina em mortadelas, por misturas distintas de sangue suíno (tratado com monóxido de carbono ou não) e concentrado protéico de soro de leite (CPS), sobre a cor (valores de L*, a*, b*, c*, h* e ?E*), a composição química (teores de umidade, proteína, lipídio, cinzas, carboidratos e ferro), a textura (dureza, elasticidade e coesividade), a microbiológica (contagens de coliformes a 45 ºC, Staphylococcus coagulase positiva e Clostridium sulfito redutores) e a qualidade protéica (valores de PER, NPR e PDCAAS). Relacionaram-se os valores da mortadela-controle (sem adição de sangue e CPS) com outras nove mortadelas, com as respectivas misturas: M1 (100% sangue), M2 (80% sangue e 20% CPS), M3 (60% sangue e 40% CPS), M4 (40% sangue e 60% CPS), M5 (20% sangue e 80% CPS), M6 (100% CPS), M7 (100% sangue tratado com CO), M8 (60% sangue tratado com CO e 40% CPS) e M9 (20% sangue tratado com CO e 80% CPS). Na avaliação da cor os valores de L* aumentaram com a diminuição da adição de sangue e o aumento de CPS, devendo ser ressaltado que todas as formulações testadas diferiram (P < 0,05) da mortadela- controle e que todas as mortadelas que utilizaram sangue tratado com monóxido de carbono apresentaram (P < 0,05) valores de L* superiores àqueles das respectivas formulações similares que utilizaram sangue nãotratado. Os valores de a* elevaram-se com o aumento da adição de sangue e a diminuição de CPS. As mortadelas M5, M6 e M9 não diferiram (P > 0,05) da mortadela-controle. As mortadelas que utilizaram sangue tratado com monóxido de carbono não apresentaram valores de a* diferentes (P > 0,05) das formulações similares que utilizaram sangue não-tratado. Os valores de b* aumentaram com a diminuição da adição de sangue e aumento de CPS. Os valores de b* das mortadelas M4, M5 e M6 não diferiram (P > 0,05) daquele da mortadela- controle. As mortadelas M8 e M9, que utilizaram sangue tratado com monóxido de carbono, apresentaram valores de b* inferiores (P < 0,05) aos das mortadela s M3 e M5 que utilizaram sangue não-tratado. Os valores de h* aumentaram com a diminuição da adição de sangue e o aumento de CPS, devendo ser ressaltado que a mortadela M5 não diferiu (P > 0,05) da mortadela-controle. As mortadelas M7 e M8, que utilizaram sangue tratado com monóxido de carbono, apresentaram valores de h* inferiores (P < 0,05) aos das mortadelas M1 e M3, que utilizaram sangue não-tratado. Os valores de c* das formulações testadas não diferiram (P > 0,05) dos da mortadela-controle e não variaram em função do nível de adição de sangue ou CPS ou do tipo de sangue usado, com exceção da mortadela M7, que apresentou o maior valor de c* e diferiu da MC (P < 0,05). A mortadela M6 apresentou menor diferença de cor (?E*), avaliada como pouco perceptível , em relação à mortadela-controle (MC). O valor de ?E* elevou-se com a adição de sangue, ou diminuição de CPS, na formulação da mortadela, não sendo afetada pelo tipo de sangue utilizado. A composição centesimal das mortadelas não foi afetada (P > 0,05) pela substituição de 10% de carne por nenhumas das misturas de sangue e CPS. Nenhuma das formulações testadas diferiu (P > 0,05) da mortadela-controle quanto à dureza, elasticidade ou coesividade. A avaliação microbioló gica das mortadelas mostrou que todas as formulações testadas apresentaram contagens de coliformes a 45 °C, Staphylococcus coagulase positiva e Clostridium sulfito redutores abaixo dos limites propostos pela legislação brasileira. O coeficiente de eficiência protéica (PER), a razão protéica líquida (NPR) e o escore químico corrigido pela digestibilidade da proteína (PDCAAS) das formulações testadas não diferiram (P > 0,05) daqueles obtidos pela dieta à base de mortadela-controle.application/pdfporUniversidade Federal de ViçosaDoutorado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosSangueSoro de leiteMortadelaAvaliação fisico-químicaAvaliação microbiológicaValor protéicoBloodWheyMortadelaPhysical-chemical evaluationMicrobiological evaluationProtein contentCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSAvaliação física, química, microbiológica e nutricional de mortadelas formuladas com misturas de sangue suíno e concentrado protéico de soro de leitePhysical, chemical, nutritional and microbiology evaluation of mortadelas formulated with mixture of blood and whey protein concentrateinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf768274https://locus.ufv.br//bitstream/123456789/393/1/texto%20completo.pdf043535b64ccb23c68375badc5b5a54bdMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain232360https://locus.ufv.br//bitstream/123456789/393/2/texto%20completo.pdf.txt833d16252681ec29ed26f16f54d00ef7MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3667https://locus.ufv.br//bitstream/123456789/393/3/texto%20completo.pdf.jpg352e7599fb5b8342eb6acab16d33da0aMD53123456789/3932016-04-06 23:01:21.437oai:locus.ufv.br:123456789/393Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:01:21LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Avaliação física, química, microbiológica e nutricional de mortadelas formuladas com misturas de sangue suíno e concentrado protéico de soro de leite
dc.title.alternative.eng.fl_str_mv Physical, chemical, nutritional and microbiology evaluation of mortadelas formulated with mixture of blood and whey protein concentrate
title Avaliação física, química, microbiológica e nutricional de mortadelas formuladas com misturas de sangue suíno e concentrado protéico de soro de leite
spellingShingle Avaliação física, química, microbiológica e nutricional de mortadelas formuladas com misturas de sangue suíno e concentrado protéico de soro de leite
Santos, Robson Eduardo Vivas dos
Sangue
Soro de leite
Mortadela
Avaliação fisico-química
Avaliação microbiológica
Valor protéico
Blood
Whey
Mortadela
Physical-chemical evaluation
Microbiological evaluation
Protein content
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
title_short Avaliação física, química, microbiológica e nutricional de mortadelas formuladas com misturas de sangue suíno e concentrado protéico de soro de leite
title_full Avaliação física, química, microbiológica e nutricional de mortadelas formuladas com misturas de sangue suíno e concentrado protéico de soro de leite
title_fullStr Avaliação física, química, microbiológica e nutricional de mortadelas formuladas com misturas de sangue suíno e concentrado protéico de soro de leite
title_full_unstemmed Avaliação física, química, microbiológica e nutricional de mortadelas formuladas com misturas de sangue suíno e concentrado protéico de soro de leite
title_sort Avaliação física, química, microbiológica e nutricional de mortadelas formuladas com misturas de sangue suíno e concentrado protéico de soro de leite
author Santos, Robson Eduardo Vivas dos
author_facet Santos, Robson Eduardo Vivas dos
author_role author
dc.contributor.authorLattes.por.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4750084E6
dc.contributor.author.fl_str_mv Santos, Robson Eduardo Vivas dos
dc.contributor.advisor-co1.fl_str_mv Peluzio, Maria do Carmo Gouveia
dc.contributor.advisor-co1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723914H4
dc.contributor.advisor-co2.fl_str_mv Chaves, José Benício Paes
dc.contributor.advisor-co2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787754A9
dc.contributor.advisor1.fl_str_mv Gomide, Lucio Alberto de Miranda
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781895A9
dc.contributor.referee1.fl_str_mv Silva, Marco Túlio Coelho
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788315A1
dc.contributor.referee2.fl_str_mv Fontes, Paulo Rogério
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339J6
contributor_str_mv Peluzio, Maria do Carmo Gouveia
Chaves, José Benício Paes
Gomide, Lucio Alberto de Miranda
Silva, Marco Túlio Coelho
Fontes, Paulo Rogério
dc.subject.por.fl_str_mv Sangue
Soro de leite
Mortadela
Avaliação fisico-química
Avaliação microbiológica
Valor protéico
topic Sangue
Soro de leite
Mortadela
Avaliação fisico-química
Avaliação microbiológica
Valor protéico
Blood
Whey
Mortadela
Physical-chemical evaluation
Microbiological evaluation
Protein content
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Blood
Whey
Mortadela
Physical-chemical evaluation
Microbiological evaluation
Protein content
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
description Looking for a greater utilization of animal blood and whey for human consumption, it was evaluated the effect of substituting 10% of meat in mortadela for different mixtures of swine blood (treated or not with carbon monoxide) and whey protein concentrate (WPC), on color CIE values (L*, a*, b*, c*, h* and ?E*), chemical composition (moisture, protein, lipid, ashes, carbohydrate and iron), texture parameters (hardness, springiness and cohesiveness), microbial (Coliformes to 45 ºC, Staphylococcus positive coagulase and Clostridium sulfite reducers) and protein quality (PER, NPR and PDCAAS). Data of nine mortadela s formulations (M1 - 100% blood, M2 - 80% blood and 20% WPC, M3 - 60% blood and 40% WPC, M4 - 40% blood and 60% WPC, M5 - 20% blood and 80% WPC, M6 - 100% WPC, M7 - 100% blood treated with CO, M8 - 60% blood treated with CO and 40% WPC, and M9 - 20% blood treated with CO and 80% WPC) was contrasted against those of the control mortadela (without addition of blood and WPC). Color evaluation showed that L* values increased with the decrease in blood addition or increase of CPS. L* value of every mortadela formulation differed (P < 0.05) from the control mortadela; and mortadela s formulated with CO treated blood had higher (P < 0.05) L* values than their similar formulations based on regular untreated blood. a* values increased by increasing blood or decreasing WPC addition. a* values of formulations M5, M6 and M9 did not differ (P > 0.05) from that of the control. Formulations based on CO-treated blood had similar a* values (P > 0.05) than those of similar formulations using untreated blood. b* values increased with decrease in blood or increase of WPC addition. Formulations M4, M5 and M6 had similar (P > 0.05) b* values to those of the control. The mortadela s M8 e M9 based on utilization of CO-treated blood had lower b* values (P < 0.05) at the mortadelas M3 e M5 based on utilization of untreated regular blood. Decreasing blood, or increasing WPC, addition in the formulation resulted in an increase in h* values. Hue (h*) value of formulation M5 was similar (P > 0.05) to those of the control. The mortadelas M7 e M8 based on utilization of CO-treated blood had lower h* values (P < 0.05) at the mortadelas M1 e M3 based on utilization of untreated regular blood. c* values of the evaluated formulations differed (P < 0.05) from that of the control, and was not affected by blood or WPC addition nor by the type of blood used, except for the mortadela M7 that presented the largest value of c* and it differed of MC (P < 0.05). Regarding the control, formulation M6 presented the lowest color difference (?E*), described as "weakly percepted". ?E* values increased with the increase in blood, or with the decrease in WPC addition and was not affected by the type of blood used. Mortadela s composition was not affected (P > 0.05) by the substitution of 10% meat for any of the blood and WPC mixtures. None of the evaluated formulations differed from the control regarding the texture parameters (hardness, springiness and cohesiveness). Microbial evaluation showed that every formulated mortadela had Coliforme at 45 °C, Staphylococcus positive coagulase and sulfite reducing Clostridium counts bellow the Brazilian legislation. Protein Efficiency Ratio (PER), Net Protein Ratio (NPR) and Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of the tested formulations were similar (P > 0.05) to those of the control mortadela.
publishDate 2007
dc.date.issued.fl_str_mv 2007-07-23
dc.date.available.fl_str_mv 2008-02-28
2015-03-26T12:24:49Z
dc.date.accessioned.fl_str_mv 2015-03-26T12:24:49Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv SANTOS, Robson Eduardo Vivas dos. Physical, chemical, nutritional and microbiology evaluation of mortadelas formulated with mixture of blood and whey protein concentrate. 2007. 113 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007.
dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/393
identifier_str_mv SANTOS, Robson Eduardo Vivas dos. Physical, chemical, nutritional and microbiology evaluation of mortadelas formulated with mixture of blood and whey protein concentrate. 2007. 113 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007.
url http://locus.ufv.br/handle/123456789/393
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dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa
dc.publisher.program.fl_str_mv Doutorado em Ciência e Tecnologia de Alimentos
dc.publisher.initials.fl_str_mv UFV
dc.publisher.country.fl_str_mv BR
dc.publisher.department.fl_str_mv Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
publisher.none.fl_str_mv Universidade Federal de Viçosa
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