Academic literature on the topic 'Tours de lavage'
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Journal articles on the topic "Tours de lavage"
Touré, O. "Intégration de l'hygiène dans les projets d'eau et d'assainissement exécutés par les ONG nationales au Mali." Mali Santé Publique 10, no. 1 (July 24, 2020): 55–59. http://dx.doi.org/10.53318/msp.v10i1.1663.
Full textRobert, Mickaël. "Complications des chirurgies sinusales." Le Nouveau Praticien Vétérinaire équine 16 (October 2022): 17–21. http://dx.doi.org/10.1051/npvequi/2023005.
Full textRocha, Flávio Soares da, Vera Lúcia Teixeira de Jesus, Helenita Marques Torres, Marcos José Pereira Gomes, Márcio José de Figueiredo, Elmiro Rosendo do Nascimento, Teresinha Ferreira, and Maria Helena Cosendey de Aquino. "Investigação de Campylobacter fetus e Tritrichomonas foetus na mucosa prepucial de touros da região do Médio Paraíba, RJ." Ciência Rural 39, no. 5 (May 29, 2009): 1587–90. http://dx.doi.org/10.1590/s0103-84782009005000103.
Full textOnyali, I. O. "Observations sur les infestations par les strongles, durant la saison sèche, des pâturages à bovins inondés en permanence dans la région de Yom, État du Plateau, Nigeria." Revue d’élevage et de médecine vétérinaire des pays tropicaux 42, no. 3 (March 1, 1989): 431–34. http://dx.doi.org/10.19182/remvt.8807.
Full textThomas GUILLARD and Antoine GRILLON. "FLORE PULMONAIRE." ACTUALITES PERMANENTES EN MICROBIOLOGIE CLINIQUE 18, no. 02 (June 1, 2019): 4. http://dx.doi.org/10.54695/apmc.18.02.1515.
Full textSahel,, M., and O. Ferrandon-Dusart. "Adsorption dynamique en phase liquide sur charbon actif : comparaison et simplification de différents modèles." Revue des sciences de l'eau 6, no. 1 (April 12, 2005): 63–80. http://dx.doi.org/10.7202/705166ar.
Full textLOKONON, Jaurès H. F., and Waliou B. A. AMOUSSA HOUNKPATIN. "Profil de la sécurité alimentaire et nutritionnelle des communes de Dangbo et de Tori-Bossito au Sud-Bénin." Annales de l’Université de Parakou - Série Sciences Naturelles et Agronomie 9, no. 1 (June 30, 2019): 21–32. http://dx.doi.org/10.56109/aup-sna.v9i1.60.
Full textAnagha, L. I., C. U. Inegbenosun, and H. Inegbenosun. "Prevalence of intestinal helminthic infections among secondary school students in Edo State, Nigeria." African Journal of Clinical and Experimental Microbiology 21, no. 2 (February 17, 2020): 156–63. http://dx.doi.org/10.4314/ajcem.v21i2.9.
Full textRamos, Renata De Sousa, Francisco Sales de Oliveira Filho, and Selma Dos Santos Feitosa. "TESTE DE EMERGÊNCIA DA ESPÉCIE TRIDAX PROCUMBENS L." Revista de Agroecologia no Semiárido 3, no. 4 (January 17, 2020): 19. http://dx.doi.org/10.35512/ras.v3i4.3827.
Full textDudusola, I. O., H. A. Bashiru, and A. A. Adewuyi. "Analysis of morphometric traits in heterogeneous population of adult guinea fowl (Numida meleagris)." Nigerian Journal of Animal Production 48, no. 2 (March 2, 2021): 6–17. http://dx.doi.org/10.51791/njap.v48i2.2925.
Full textDissertations / Theses on the topic "Tours de lavage"
Fragoso, Sinara Pereira. "Aproveitamento do dorso mecanicamente separado da rã-touro (lithobates catesbeiana) na elaboração de surimi." Universidade Federal da Paraíba, 2017. http://tede.biblioteca.ufpb.br:8080/handle/tede/9420.
Full textMade available in DSpace on 2017-09-05T12:44:35Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1934445 bytes, checksum: df85a8fce8aac05573575236c659735e (MD5) Previous issue date: 2017-02-16
Bullfrog meat is a delicacy in many countries and its consumption has expanded in the last decades. The back is a byproduct that presents high nutritional value and its use is being exploited through mechanical deboning, obtaining mechanically separated meat, providing raw material for the elaboration of various food products, which add value to the back, among them surimi. The objective of this study was to study the feasibility of using mechanically separated meat from the back of bullfrogs in the elaboration of surimi gel, evaluating the influence of the number of washing cycles and of different concentrations of corn starch on the characteristics of nutritional quality, Physicochemical properties, sensorial acceptance, and to evaluate its lipid and protein oxidative stability during storage under refrigeration (± 4 ° C) for a period of 60 days. The characterization of the surimi gels was performed from the physicochemical properties of partial chemical evaluation, pH, Aw, CRA, color parameters (L *, a* and b *), texture profile, and nutritional quality through composition Of fatty acids and amino acid profile. The evaluation of oxidative stability was measured by the analysis of TBARS, for lipids, and NBVT, carbonyl compounds and free thiols, for proteins. Sensory acceptance (appearance, taste, color, odor and texture) were also determined. The results showed that the studied variables exerted significant effects on the characteristics of the gels. The washing number was the factor that affected the highest number of parameters studied. Increasing the wash cycles was positive when the lipid content decreased, the gel color improved, the whiteness increased, and the gel firmness improved. Gels have good amounts of polyunsaturated fatty acids (linoleic, linolenic and arachidonic), and it has all the essential amino acids. Changes in oxidative stability were observed during storage, especially after the 30th day. The increase in the number of washing cycles of surimi was an effective method to significantly reduce (p <0.05) the formation of oxidation-indicating compounds, since treatments with higher number of washes had the lowest oxidative values. In sensory evaluation, the preference of the consumers was for firmer and white gels, leading to the choice of treatments 4 and 5, but all the treatments presented means of acceptance index above 70%. It was possible to use DMS in the elaboration of surimi gel, since the processing improved the functional and sensorial properties of this byproduct, making possible the use of the same in food of this genus.
A carne de rã-touro é uma iguaria em muitos países e seu consumo tem se expandido nas últimas décadas. O dorso é um subproduto que apresenta alto valor nutricional e sua utilização está sendo explorada através da desossa mecânica, na obtenção de carne mecanicamente separada, disponibilizando matéria prima para elaboração de diversos produtos alimentares, que venham agregar valor ao dorso, dentre eles o surimi. Neste contexto objetivou-se estudar a viabilidade da utilização da carne mecanicamente separada do dorso de rãstouro na elaboração de gel de surimi, avaliando a influência do número de ciclos de lavagem e de diferentes concentrações de amido de milho sobre as características de qualidade nutricional, propriedades físico-químicas, aceitação sensorial, além de avaliar sua estabilidade oxidativa lipídica e proteica durante armazenamento sob refrigeração (±4 °C) por um período de 60 dias. A caracterização dos géis de surimi foi realizada a partir das propriedades físicoquímicas de avaliação química parcial, pH, Aa, CRA, parâmetros de cor (L*, a* e b*), perfil de textura, e a qualidade nutricional através da composição dos ácidos graxos e perfil aminoacídico. A avaliação da estabilidade oxidativa foi medida a partir da análise de TBARS, para lipídeos, e NBVT, compostos carbonílicos e tióis livres, para proteínas. A aceitação sensorial (aparência, sabor, cor, odor e textura) também foram determinados. Os resultados demonstraram que as variáveis estudadas exerceram efeitos significativo nas características dos géis. Sendo o número de lavagem o fator que afetou o maior número de parâmetros estudados. O aumento dos ciclos de lavagens foi positivo quando diminuiu o teor de lipídios, aperfeiçoou a cor do gel, aumentando o valor da brancura, e melhorou a firmeza do gel. Os géis possuem boas quantidades de ácidos graxos poliinsaturados (linoleico, linolênico e araquidônico), e apresenta todos os aminoácidos essenciais. Foi observado alterações na estabilidade oxidativa durante o armazenamento, sobretudo após o 30º dia. O aumento do número de ciclos de lavagem do surimi foi um método eficaz para reduzir significativamente (p <0,05) a formação dos compostos indicadores da oxidação, pois os tratamentos com maior número de lavagens apresentaram os menores valores oxidativos. Na avaliação sensorial, a preferência dos consumidores foi por géis mais firmes e brancos, conduzindo a escolha dos tratamentos 4 e 5, porém todos os tratamentos apresentaram médias do índice de aceitação acima de 70%. Foi viável a utilização do DMS na elaboração de gel de surimi, pois o processamento melhorou as propriedades funcionais e sensoriais desse subproduto, tornando possível a utilização do mesmo em alimentos desse gênero.
Hascoët, Joël. "Les troménies bretonnes. Un mode d'anthropisation de l'espace à l'examen des processions giratoires françaises et belges." Phd thesis, Université de Bretagne occidentale - Brest, 2010. http://tel.archives-ouvertes.fr/tel-00550144.
Full textHascoët, Joël. "Les troménies bretonnes : un mode d’anthropisation de l’espace à l’examen des processions giratoires françaises et belges." Brest, 2010. https://tel.archives-ouvertes.fr/tel-00550144.
Full textThis study of anthropology and religious studies examining the process of sacralization of territory through the giratory community processions, known in Britain under the name “Troménies” (from the Breton language tro + minihi, translatable by « around the monachia », the territory pertaining to a Celtic monastery in the early Middle Ages). They are characterized by a clockwise cirumambulation as a customary Catholic ritual gesture commemorating the founding by the parish saint patron. Eight Troménies (Bourbriac, Gouesnou, Landeleau, Locquénolé, Locmaria-Quimper, Locronan) are placed. Next to French examples (Ceaucé, Magnac-Laval, Larchant) and Belgium (Mons, Nivelles, Ronse, Saintes, Soignies). The study focuses on the symbolic analysis of ail items requested by the ritual place names, history, geography, hagiography, liturgy, ethnography, mythology, folklore
Books on the topic "Tours de lavage"
Lavigne, J. Conrad. Tours de force. Vanier, Ont: L'Interligne, 1993.
Find full textUniversité Laval. Université Laval: L'Université est ouverte aux visiteurs tous les jours, dimanches et jours de fête exceptés : prix d'entrée: 25 sous : le jeudi de 1 à 4: 10 sous. [Québec?: s.n.], 1996.
Find full textUniversité Laval. Université Laval: L'Université est ouverte aux visiteurs tous les jours, dimanches et jours de fêtes exceptés : prix d'entrée : 25 sous : le jeudi, de 1 hr à 4 hrs : 10 sous. Québec: Éd. Marcotte, 1997.
Find full textBaillargeon), Église catholique Archidiocèse de Québec Administrateur (1855-1867 :. Circulaire: Dans ma circulaire du 26 avril dernier, afin de rappeler à tous la nécessité de recourir à Dieu et d'implorer son secours dans le danger où nous sommes de voir bientôt le choléra asiatique éclater parmi nous .. [S.l: s.n., 1985.
Find full textHesketh, Howard D. Wet Scrubbers. CRC Press LLC, 2017.
Find full textWet Scrubbers. CRC Press LLC, 2017.
Find full textHesketh, Howard D. Wet Scrubbers. Taylor & Francis Group, 2017.
Find full textWet Scrubbers. CRC Press LLC, 2017.
Find full textZaikov, Gennady E., and Usmanova Regina Ravilevna. Clearing of Industrial Gas Emissions: Theory, Calculation, and Practice. Apple Academic Press, Incorporated, 2014.
Find full textBook chapters on the topic "Tours de lavage"
Frisone, Anna. "Dévoiler le genre dans la lutte de classes. Le féminisme syndicaliste en Italie dans les années 1970." In Prolétaires de tous les pays, qui lave vos chaussettes ?, 53–63. Presses universitaires de Rennes, 2017. http://dx.doi.org/10.3917/pur.banti.2017.01.0053.
Full textPrearo, Massimo. "La construction de la « militance » gaie et lesbienne dans les années 1970 en France." In Prolétaires de tous les pays, qui lave vos chaussettes ?, 133–42. Presses universitaires de Rennes, 2017. http://dx.doi.org/10.3917/pur.banti.2017.01.0133.
Full textCavazzini, Andrea. "Le mouvement des femmes et la « séquence rouge » italienne. Réflexions et remarques." In Prolétaires de tous les pays, qui lave vos chaussettes ?, 43–51. Presses universitaires de Rennes, 2017. http://dx.doi.org/10.3917/pur.banti.2017.01.0043.
Full textParis, Myriam. "« Tant que notre peuple sera accablé par le colonialisme » : féminisme et lutte pour l’autodétermination à la Réunion (1958-1981)." In Prolétaires de tous les pays, qui lave vos chaussettes ?, 31–42. Presses universitaires de Rennes, 2017. http://dx.doi.org/10.3917/pur.banti.2017.01.0031.
Full textRillon, Ophélie. "Abolir la gérontocratie patriarcale ! Une révolution maoïste au Mali (1966-1968) ?" In Prolétaires de tous les pays, qui lave vos chaussettes ?, 67–76. Presses universitaires de Rennes, 2017. http://dx.doi.org/10.3917/pur.banti.2017.01.0067.
Full textWiss, Lorraine. "« Penser les prises de paroles féministes au théâtre en période de lutte » : analyse d’une série de sketches du Mouvement de libération des femmes." In Prolétaires de tous les pays, qui lave vos chaussettes ?, 223–32. Presses universitaires de Rennes, 2017. http://dx.doi.org/10.3917/pur.banti.2017.01.0223.
Full text"Index." In Prolétaires de tous les pays, qui lave vos chaussettes ?, 251–56. Presses universitaires de Rennes, 2017. http://dx.doi.org/10.3917/pur.banti.2017.01.0251.
Full textRolland-Diamond, Caroline. "L’engagement des femmes noires américaines dans le combat pour l’égalité et la justice dans les longues années 1960." In Prolétaires de tous les pays, qui lave vos chaussettes ?, 17–29. Presses universitaires de Rennes, 2017. http://dx.doi.org/10.3917/pur.banti.2017.01.0017.
Full textBantigny, Ludivine. "Le genre de l’événement : féminin/masculin en mai-juin 1968." In Prolétaires de tous les pays, qui lave vos chaussettes ?, 199–212. Presses universitaires de Rennes, 2017. http://dx.doi.org/10.3917/pur.banti.2017.01.0199.
Full textScheibe Wolff, Cristina. "« La jeune fille au regard clair ». Être une femme dans la gauche armée du Cône Sud de l’Amérique dans les années 1970." In Prolétaires de tous les pays, qui lave vos chaussettes ?, 87–96. Presses universitaires de Rennes, 2017. http://dx.doi.org/10.3917/pur.banti.2017.01.0087.
Full textConference papers on the topic "Tours de lavage"
Indratno, Imam, and Anindya Rahmaniar. "The Social Transformation Value in Lava Tour, Merapi Mountain, Yogyakarta." In Proceedings of the Social and Humaniora Research Symposium (SoRes 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/sores-18.2019.112.
Full textHaderbache, Ahmed. "Prise de parole et quête de liberté : les espaces de l’eau dans Aïcha de Yamina Benguigui." In XXV Coloquio AFUE. Palabras e imaginarios del agua. Valencia: Universitat Politècnica València, 2016. http://dx.doi.org/10.4995/xxvcoloquioafue.2016.2998.
Full textReports on the topic "Tours de lavage"
Naffi, Nadia, Ann-Louise Davidson, and Didier Paquelin. Perturbation dans et par les bureaux de soutien à l’enseignement pendant la pandémie COVID-19: Innover pour l'avenir de l'enseignement supérieur. Observatoire international sur les impacts sociétaux de l’intelligence artificielle et du numérique, September 2020. http://dx.doi.org/10.61737/dmbr6218.
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