Готові списки джерел за темами / Filetto

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Добірка наукової літератури з теми "Filetto"

Автор: Grafiati
Опубліковано: 10 березня 2023

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Статті в журналах з теми "Filetto"

1

Schweickard, Wolfgang. "It. mosciame ‘filetto di tonno essiccato e salatoʼ". Zeitschrift für romanische Philologie 138, № 4 (1 грудня 2022): 1299–309. http://dx.doi.org/10.1515/zrp-2022-0066.

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Анотація:
The case of It. mosciame ‘dry salted tunny fishʼ (< Sp. moxama ‘id.ʼ < Ar. mušammaʕ​, participle of the verb šammaʕ​a ‘to rub or smear with waxʼ, ‘to dryʼ) underlines once again the complexity of the lexical interrelationship between the Arab world and Europe (as well as the Ottoman empire). The ramifications of the word's history take their origin from Andalusian Arabic, whence it passes into Spanish and Catalan, and finally enters Italian, where it appears for the first time in the translation of Fernão Lopez de Castanheda's História by Alfonso Ulloa (died 1570), and subsequently in Spanish-Italian lexicography (Franciosini 1638), in various literary texts (beginning with Aggravi's Antilucerna of 1664) and in several Italian dialects (with documentation starting from 1714, but surely earlier in oral use).
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2

Santiago, Wilson, and Vicente Borelli. "Ramificação e distribuição dos nervos frênicos em diafragmas de eqüinos, sem raça definida." Brazilian Journal of Veterinary Research and Animal Science 27, no. 2 (December 2, 1990): 163. http://dx.doi.org/10.11606/issn.0000-0000.272163-176.

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Анотація:
Os resultados obtidos com o estudo de 50 diafragmas de eqüinos sem raça definida, retirados de 25 machos e 25 fêmeas, jovens e adultos, oriundos do abatedouro "Avante", Araguari - Minas Gerais, permitiram-nos chegar às seguintes conclusões: 1) os nervos frênicos fornecem o ramo ventral e o tronco laterodorsal (84%) à direita e (10%) à esquerda, o ramo dorsal e o tronco lateroventral (80%) à esquerda e (4%) à direita, encontrando-se, ainda, origem simultânea dos ramos dorsal, lateral e ventral (12%) à direita e (10%) à esquerda; 2) os nervos frênicos direito e esquerdo comportam-se simetricamente (18%) quando fornecem tronco laterodorsal e ramo ventral (10%), ramo dorsal e tronco lateroventral esimultaneamente os ramos dorsais, laterais e ventrais (4%); 3) os ramos dorsais dos nervos frênicos, em todas as preparações, tanto à direita como à esquerda, distribuem-se na parte lombar (pilar mediai e lateral)do lado correspondente, fornecendo, ainda, o ramo dorsal direito para o folfolo dorsal direito, um filete nervoso (20%), dois filetes nervosos (2%) e para o centro tendíneo, um filete nervoso (2%), cedendo ainda o ramo dorsal esquerdo em todos os casos (100%) um filete nervoso para o pilar mediai direito, para o folfolo dorsal esquerdo um filete nervoso (6%), dois filetes nervosos (4%) e 4 filetes nervosos (2%); 4) os ramos laterais dos nervos frênicos, em todas as preparações, tanto à direita como à esquerda, distribuem-se na parte costal mais exatamente na região laterodorsal do lado correspondente, fornecendo, ainda, o ramo lateral direito para o folfolo dorsal direito, um filete nervoso (12%), dois filetes nervosos (6%), três filetes nervosos (2%) e um filete nervoso para o pilar lateral direito (4%), cedenao o ramo lateral esquerdo para o folfolo dorsalesquerdo um filete nervoso (16%) e dois filetes nervosos (4%); 5) os ramos ventrais dos nervos frênicos, em todas as preparações, tanto à direita como à esquerda, distribuem-se às regiões lateroventral da parte costal e esternal do lado correspondente, fornecendo ainda, o ramo ventral direito para o centro tendíneo, um filete nervoso (6%), em direção à veia cava caudal, um filete nervoso (4%) e para o folfolo ventral direito, um filete nervoso (2%); 6) conexões (anastomoses) homolaterais aparecem (20%) isto é, (12%) à direita e (4%) à esquerda entre os ramos dorsais e laterais correspondentes, e (2%) entre os ramos dorsal e lateral direito e dorsal e lateral esquerdo enquanto conexões heterolaterais surgem apenas (2%) entre os ramos dorsais direito e esquerdo; 7) a análise não revelou diferenças significantes ao nível de 5% quanto ao sexo, quando confrontamos em eqüinos sem raça definida as diferentes modalidades de ramificação dos nervos frênicos, o mesmo ocorrendo quando comparamos os resultados ora obtidos com os registrados para os eqüinos Puro Sangue Inglês.
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3

Machado, D. S., and A. M. Loredo-Souza. "Aerodinâmica de cabos de pontes estaiadas sob a ação simultânea de chuva e vento - parte I desprendimento de vórtices." Revista IBRACON de Estruturas e Materiais 3, no. 2 (June 2010): 248–70. http://dx.doi.org/10.1590/s1983-41952010000200008.

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Анотація:
Simultâneas ocorrências de vibrações de cabos de pontes estaiadas sob ação combinada de chuva e de vento têm sido observadas ao redor do mundo nos últimos 20 anos. Este mecanismo tem causado grande preocupação aos engenheiros de pontes e pesquisadores por provocar grandes amplitudes de vibração. Estas vibrações, que são predominantemente transversais à direção do vento, foram observadas apenas sob condições de chuva leve e baixa velocidade do vento ocorrendo simultaneamente. Este trabalho apresenta os principais resultados de um programa experimental em túnel de vento, realizado com o intuito de investigar a influência dos filetes d’água formados na superfície dos cabos sobre o desprendimento de vórtices em três modelos seccionais. O modelo M1 foi posicionado horizontalmente com vento incidente normal ao eixo longitudinal, o modelo M2 foi posicionado horizontalmente com vento incidindo obliquamente ao eixo longitudinal e o modelo M3 representa um cabo inclinado típico de ponte estaiada. Para o M3 notou-se aumento da intensidade do desprendimento de vórtices para qualquer posição dos filetes. A maior intensidade ocorreu para os filetes superior e inferior localizados a 50° e 110°. Para escoamento turbulento, o desprendimento de vórtices é mais intenso nos modelos com filetes. Para Re < 1,2 x 105 o filete inferior não tem influência sobre o escoamento. Entretanto, para Re > 1,2 x 105 o filete inferior passa a afetar nitidamente o escoamento em torno do cilindro. Para o modelo inclinado o filete inferior apresentou influência no escoamento para todos os valores de Re.
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4

STRAVER, J. M., A. F. W. JANSSEN, A. R. LINNEMANN, M. A. J. S. van BOEKEL, R. R. BEUMER, and M. H. ZWIETERING. "Number of Salmonella on Chicken Breast Filet at Retail Level and Its Implications for Public Health Risk." Journal of Food Protection 70, no. 9 (September 1, 2007): 2045–55. http://dx.doi.org/10.4315/0362-028x-70.9.2045.

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Анотація:
This study aimed to characterize the number of Salmonella on chicken breast filet at the retail level and to evaluate if this number affects the risk of salmonellosis. From October to December 2005, 220 chilled raw filets (without skin) were collected from five local retail outlets in The Netherlands. Filet rinses that were positive after enrichment were enumerated with a three-tube most-probable-number (MPN) assay. Nineteen filets (8.6%) were contaminated above the detection limit of the MPN method (10 Salmonella per filet). The number of Salmonella on positive filets varied from 1 to 3.81 log MPN per filet. The obtained enumeration data were applied in a risk assessment model. The model considered possible growth during domestic storage, cross-contamination from filet via a cutting board to lettuce, and possible illness due to consumption of the prepared lettuce. A screening analysis with expected-case and worst-case estimates for the input values of the model showed that variability in the inputs was of relevance. Therefore, a Monte Carlo simulation with probability distributions for the inputs was carried out to predict the annual number of illnesses. Remarkably, over two-thirds of annual predicted illnesses were caused by the small fraction of filets containing more than 3 log Salmonella at retail (0.8% of all filets). The enumeration results can be used to confirm this hypothesis in a more elaborate risk assessment. Modeling of the supply chain can provide insight for possible intervention strategies to reduce the incidence of rare, but extreme levels. Reduction seems feasible within current practices, because the retail market study indicated a significant difference between suppliers.
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5

MATOS, LILIANE, JOÃO OTÁVIO SILVA S, ALINE TESK, and LUCÉLIA CARVALHO N. "Impacto da ceva no sabor e coloração de filés do peixe matrinxã selvagem na bacia amazônica." Revista Colombiana de Ciencia Animal - RECIA 7, no. 2 (July 2, 2015): 148. http://dx.doi.org/10.24188/recia.v7.n2.2015.246.

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Анотація:
Actualmente, en la cuenca del río Teles Pires, norte de Mato Grosso, una de las técnicas más utilizadas por los pescadores para captura de matrinxã es la ceba. La ceba es una oferta de suplemento alimentar, en este caso, granos de soja in natura colocados en un lugar determinado para atraer principalmente a los peces omnívoros. El objetivo de este estudio fue evaluar si existe diferencia en el sabor y el color de matrinxãs silvestres (Brycon falcatus) capturados mediante la ceba y sin la presencia de ceba. Los peces fueron colectados en la estación seca del año 2013, en el río Teles Pires, con ceba, y en el río Cristalino, sin ceba. Se anotó longitud y peso de los peces y de los de los filetes, que fueron luego congelados. Después del descongelamiento, los filetes fueron individualmente cocidos en horno micro-ondas. Para evaluar si había diferencia en el sabor de los filetes se aplicó el test triangular. Para determinar la coloración del filete, se utilizó el método modificado de la escala colorimétrica Salmofan©. En el análisis sensorial, realizado con 42 catadores se detectó diferencia significativa en el sabor, con un nivel de probabilidad de 0,5%. Visualmente también fue detectada diferencia en la coloración de los filetes, siendo los peces del río Cristalino los que presentaron mayor tendencia a tonos de salmón. Los resultados indican que la presencia de la ceba está alterando el sabor y la coloración del filete de matrinxã.
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6

Vásquez Quispesivana, Wilfredo, Raúl Porturas Olaechea, and Fredy Crispín Sánchez. "EFECTO DE LA INCLUSIÓN DE DIFERENTES FUENTES LIPÍDICAS EN LA DIETA DE ENGORDE SOBRE EL PERFIL DE ÁCIDOS GRASOS POLIINSATURADOS EN FILETE DE PACO Piaractus brachypomus." Revista de la Sociedad Química del Perú 85, no. 3 (September 30, 2019): 315–26. http://dx.doi.org/10.37761/rsqp.v85i3.249.

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Анотація:
La investigación tuvo como objetivo evaluar el efecto de la inclusión de diferentes fuentes lipídicas en la dieta de engorde sobre el perfil de ácidos grasos poliinsaturados AGPI en los filetes de Piaractus brachypomus. Se utilizó cuatro tipos de aceite; palma, maíz, soja y pescado, para elaborar dietas cumpliendo los requerimientos nutricionales de la especie. Se alimentaron durante dos meses con estas cuatro dietas y se utilizó como control un alimento comercial. Se determinó el perfil de ácidos grasos en los aceites, en las dietas y en los filetes de Piaractus brachypomus antes y después del experimento. Los niveles de AGPI omega-6 como el ácido araquidónico (AA) y los AGPI omega-3 como el ácido eicosapentaenoico (EPA) y el docosahexaenoico (DHA) fueron analizados. La dieta elaborada con aceite de pescado obtuvo el mejor perfil de AGPI en los filetes (2,11 %; 4,64 % y 7,0 % de AA; EPA y DHA, respectivamente), sin embargo, la fuente lipídica de origen vegetal, que mejor influyó en el incremento de ácidos grasos omega-3 en filete de Piaractus brachypomus (3,11 %; 0,82 % y 3,71 % de AA, EPA y DHA) fue el aceite de palma. Se demostró la capacidad de mejorar el perfil de AGPI en filetes de Piaractus brachypomus.
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7

Okomoda, Victor Tosin, Lateef Oloyede Tiamiyu, Amighty Olorunpelumi Ricketts, Sunday Abraham Oladimeji, Austine Agbara, Mhd Ikhwanuddin, Korede Isaiah Alabi, and Ambok Bolong Abol-Munafi. "Hydrothermal Processing of Clarias gariepinus (Burchell, 1822) Filets: Insights on the Nutritive Value and Organoleptic Parameters." Veterinary Sciences 7, no. 3 (September 11, 2020): 133. http://dx.doi.org/10.3390/vetsci7030133.

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Анотація:
This study evaluated the effects of cooking for different hydrothermal-treatment durations (10, 20, 30 and 40 min) on the proximate composition, amino acid profile, fatty acid composition and organoleptic parameters of filets of African catfish Clarias gariepinus (Burchell, 1822). Filets of the fish were prepared from market size African catfish with similar breeding history. Parameters of the processed filet under the different hydrothermal durations were also compared against a raw–unprocessed control group except during organoleptic analysis. The results obtained revealed a significant increase in protein, fat and ash content until the 30th minute of hydrothermal processing (p ≤ 0.05). Beyond this processing time, protein and fat significantly reduced while ash remains unaffected. The same trend was observed for most essential/non-essential amino acids isolated as well as the prominent saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. In all, the raw control group consistently recorded the least values of nutritional components. The perception of assessors was, however, found to be similar (p ≥ 0.05) in terms of organoleptic parameters regardless of the duration of the processing time of the filets. It was concluded that cooking the African catfish filet using the hydrothermal method should not be extended beyond 30 min.
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8

Bellido Martínez, Dayann, Lily Villar Tiravantti, and Lourdes Esquivel Paredes. "Estudio de tiempos y movimientos para mejorar la productividad del filete de caballa en aceite vegetal, en la empresa Inversiones Quiaza S.A.C. Chimbote, 2016." INGnosis Revista de Investigación Científica 2, no. 2 (December 2, 2016): 320–30. http://dx.doi.org/10.18050/ingnosis.v2i2.2003.

Повний текст джерела
Анотація:
Objetivos. Realizar el estudio de tiempos y movimientos para mejorar la productividad del filete de caballa en aceite vegetal, en la empresa Quiaza S.A.C. Chimbote, 2016. Materiales y métodos. Se realizó un estudio de tipo pre-experimental; desarrollándose a través de un análisis documental, y de la observación directa, a ocho trabajadores que laboraban en la operación de fileteo y limpieza. Los instrumentos utilizados para un mejor análisis fueron el cursograma analítico del operario, donde se registró los movimientos y desplazamientos del trabajador, el cual se redujo a 94.32 metros, en un tiempo total de 1 hora con 49 minutos, éste se apoyó en un diagrama de recorrido; se empleó un diagrama bianual para la descripción de los movimientos de las extremidades, identificándose 24 movimientos con el nuevo método de trabajo; se utilizaron los formularios y tablas de la Organización Internacional del Trabajo, para estandarizar los tiempos, Resultados. Se obtuvo un tiempo estándar de 33.52 minutos; y a través de la técnica del interrogatorio, se estableció el nuevo método de trabajo. Concusión. Se logra una variación porcentual de un 39.11% de incremento en la productividad total, y un 20.10% en la productividad de la operación de fileteo y limpieza.
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9

Oktarahdiana, Dwi, Rusky Intan Pratama, Rita Rostika, and Iis Rostini. "THE APPLIED OF ARABICA COFFEE (Coffea arabica) AS A MARINATING ADDITIVE FOR ORGANOLEPTIC CHARACTERISTICS OF CATFISH FILETS (Pangasius sp.)." Asian Journal of Aquatic Sciences 5, no. 1 (April 2, 2022): 62–70. http://dx.doi.org/10.31258/ajoas.5.1.62-70.

Повний текст джерела
Анотація:
Research on catfish filet marinade using Arabica coffee aimed to determine the best concentration of coffee was acceptable to the panelists. This research was carried out in July 2021 at the Fishery Products Processing Laboratory, FPIK Unpad. The method used in this research was an experimental method with four treatments adding different concentrations of coffee to the catfish filets, namely 0%, 5%, 10%, and 15%. The parameters observed consisted of organoleptic tests which included appearance, aroma, texture, and taste. The results of the research showed that the catfish filet which was marinated using Arabica coffee belonged to the category favored by the panelists. The treatment with 15% coffee concentration was preferred with a median value of appearance 7 (preferred), aroma 7, texture 7, and taste 7. Based on the Bayes method for decision making, that the panelists chose taste as an important parameter in receiving the catfish filet which was marinated using coffee, followed by aroma, texture, and appearance
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10

Calderón Dorda, Esteban. "Ateneo y la λεπτότης de Filetas". Emerita 58, № 1 (30 червня 1990): 125–29. http://dx.doi.org/10.3989/emerita.1990.v58.i1.556.

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Більше джерел

Дисертації з теми "Filetto"

1

Lusoli, Stefano. "Dinamica dei fluidi: aspetti matematici e analisi di vorticità." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amslaurea.unibo.it/21195/.

Повний текст джерела
Анотація:
In questa trattazione s'intende presentare un approccio matematico allo studio della fluidodinamica classica basato sul concetto di vorticità. Dopo un breve esame delle equazioni fondamentali per la descrizione dei fluidi, si espone la teoria relativa alla vorticità per flussi regolati dalle equazioni di Eulero. Quindi, si utilizzano i risultati ottenuti al fine di condurre uno studio dei vortex filaments, distribuzioni filiformi di vorticità le cui applicazioni si possono trovare in diversi campi della fisica. Si sviluppano le leggi del moto dei vortex filaments nelle condizioni di LIA (linearized induction approximation) e si presenta la classe di soluzioni stabili dei vortex knots, nodi (toroidali) di vorticità.
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2

Carminato, A. "Evaluation of the growth performance and the welfare status in sea bass (Dicentrarchus labrax) reared under organic and traditional aquaculture by immunohistochemical and biomolecular approach." Doctoral thesis, Università degli studi di Padova, 2016. http://hdl.handle.net/11577/3426753.

Повний текст джерела
Анотація:
A growing consumer awareness of food quality, based on high degree of safety, adequate nutritional value, sustainable production, eco-environmental attention, animal welfare and use of raw materials, has facilitated the spread of the "organic production". Organic aquaculture has lagged behind the organic agriculture sector in terms of quantities and diversity of certified organic products because of the absence of detailed accepted standards and criteria until recently. The main challenges for organic aquaculture are to improve the coordination between production and market and to achieve an appropriate framework to drive further development. In organically cultured fish, differences in feeds and nutrition compared to conventional systems are likely to result in differences in the quality of the flesh, and this is a significant factor in consumer choice. The present study aims at evaluating the growing performances, IGF-I and IGF-II levels, oxidative stress and contaminant markers in European sea bass (Dicentrarchus labrax) fed with organic and conventional diet in field conditions. Growing performances and condition factors showed a positive growing trend in both groups, as evidenced by molecular analyses. IGF-I and IGF-II showed similar levels throughout the whole experimental period confirming their role during growth. A greater productivity in conventional fed fish compared to the organic ones was observed. The higher productivity was likely due to diet composition, since differences were significantly mitigated during starvation period. Fillet analysis of organic sea bass showed a higher content in MUFA and lower in PUFAs n-6 indicating that diets with a content in fatty acids closer to that of wild fish reflect the same fatty acid profile of the flesh. On the other hand, the considered oxidative stress and contaminant markers did not show any significant differences among groups.
La crescente domanda di prodotti alimentari ottenuti da agricoltura biologica in questi ultimi anni è verosimilmente l’espressione di una aumentata consapevolezza del consumatore che sempre più spesso ricerca alimenti di qualità. La qualità del prodotto alimentare derivante da produzioni biologiche non si basa soltanto sul concetto tradizionale di salubrità e di valore nutrizionale del prodotto stesso, ma anche sul concetto globale di sostenibilità e salvaguardia ambientale. L'agricoltura biologica infatti è un metodo di produzione che rispetta il benessere umano e animale e difende la biodiversità ambientale e culturale dei territori proponendo un modello di sviluppo sostenibile volto a salvaguardare ambiente e territorio e valorizzare la qualità delle risorse delle comunità locali. Questo studio di campo si prefigge di confrontare le performances di crescita e il benessere in branzini (Dicentrarchus labrax) alimentati con dieta convenzionale rispetto a branzini alimentati con dieta certificata biologica attraverso un approccio immunoistochimico e biomolecolare valutando i fattori di crescita (IGF-I e IGF-II), parametri dello stress ossidativo e di contaminazione ambientale. Le performances di crescita e i parametri biometrici hanno dimostrato un trend di crescita positivo in entrambi i sistemi di allevamento, come confermato anche dalla quantificazione dei fattori di crescita. I fattori di crescita hanno evidenziato livelli similari in entrambi i gruppi e durante tutto il periodo sperimentale confermando il loro ruolo determinante nella crescita corporea. Il gruppo alimentato con la dieta convenzionale ha mostrato una produttività più elevata rispetto al gruppo biologico. La più elevata produttività registrata a carico del gruppo convenzionale è verosimilmente determinata dalle differenze nella composizione della dieta, considerato che tali differenze venivano mitigate durante i periodi di digiuno. L’analisi del filetto ha evidenziato un più alto contenuto in acidi grassi monoinsaturi e un più basso contenuto in acidi grassi polinsaturi (n- 6) a carico dei filetti biologici Questo dato sta ad indicare che la dieta biologica caratterizzata da un contenuto in acidi grassi più vicino a quello del pesce pescato probabilmente influisce sul profilo degli acidi grassi delle carni di pesce. Per contro, i markers di stress ossidativo e contaminazione ambientali considerati in questo studio di campo non hanno dimostrato alcuna differenza significativa tra i due gruppi.
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3

Pallone, Alessandra <1993&gt. "Bottled water market in China: the Acqua Filette experience." Master's Degree Thesis, Università Ca' Foscari Venezia, 2018. http://hdl.handle.net/10579/13898.

Повний текст джерела
Анотація:
This Master Thesis' subject is water, considered all over the world as one of the life's basic requirements, that from a simple natural element becomes, in the form of bottled water, a commercial product on the international market. The thesis summarizes the results of the analysis conducted on the methods of use, management and control of mineral waters for human consumption, arriving then to what is the world of bottled water, starting from the birth of the product and its industry, passing through the affirmation of a constantly growing market. The aim is to underline how, what we simply call "water" is instead a synonym for business and status symbol, particularly in the Asia-Pacific Region's countries. Through market surveys we know that, in the recent years, China has been one of the first countries in the world in the consumption of bottled water. Today, in fact, what we could only consider as a daily routine gesture - to buy and drink bottled water - is not only a need that comes from a special attention for a healthy body, but also means, especially for the Chinese population, to make a buying experience of a particular brand, to follow a social trend. In this context, the focus of this work is to analyze the Chinese bottled water market, considering national and foreign brands. In particular, we see how an Italian bottling company, Acqua Filette s.r.l., has decided to enter the Chinese market, which are the distribution channels used by the company, its strategies and market sales.
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4

Arminio, Liliana. "Sopravvivenza di Clostridium Sporogenes in filetti di baccalà trattati termicamente." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2018. http://amslaurea.unibo.it/15985/.

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I prodotti trasformati del merluzzo sono molto diffusi grazie alla loro conservabilità, dovuta ai processi di salagione ed essicamento cui vengono sottoposti, che riducono la proliferazione microbica. Tuttavia essi necessitano di una lunga fase di reidratazione prima dell’uso, e per questo l’industria ha interesse nel mettere a punto prodotti reidratati e precotto che ne faciliti l’utilizzo. A questo scopo è fondamentale, ai fini della sicurezza e shel-life del prodotto, definire il trattamento termico da adottare. In questo lavoro si è validato il processo di pastorizzazione mediante challenge test, ossia inoculando su filetti di baccalà un ceppo di Clostridium sporogenes (utilizzato come surrogato di Clostridium botulinum) per valutarne il comportamento durante il trattamento e la successiva conservazione a 4°C. I risultati hanno evidenziato la presenza cariche cellulari variabili, sia per il trattamento “breve”, sia per il trattamento “lungo”. In particolare, i dati hanno mostrato che i trattamenti applicati non sembrano in grado di garantire una sicurezza commerciale al prodotto poiché, già dopo 30 giorni di conservazione, 5 campioni su 12 presentavano evidenti alterazioni organolettiche. Il carico cellulare di C. sporogenes sembra essersi ridotto immediatamente dopo il trattamento termico, ma in alcuni campioni i clostridi sono presenti ad una concentrazione di 3-4 log UFC/g dopo 30 giorni. Questo può essere dovuto al fatto che una parte delle spore sopravvissute al trattamento sia germinata durante la fase di conservazione. Oltre al microrganismo target, è stata riscontata anche la presenza di altri microrganismi responsabili dell’alterazione del prodotto, in particolare batteri ascrivibili al genere Bacillus che sono in grado di sviluppare anche in assenza di ossigeno. Tutto ciò può essere dovuto ad una disomogeneità di trattamento all’interno della camera di pastorizzazione, per cui sarà necessario effettuare ulteriori studi per verificarne l’efficacia.
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5

Araujo, Gabriela Messias de. "Prazer e eudaimonia no Filebo." reponame:Repositório Institucional da UFC, 2017. http://www.repositorio.ufc.br/handle/riufc/24190.

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ARAÚJO, Gabriela Messias de. Prazer e eudaimonia no Filebo. 2017. 103 f. Dissertação (Mestrado em Filosofia)- Universidade Federal do Ceará, Fortaleza, 2017.
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The aim this work is to investigate in what sense is it possible to conceive of the pleasure in view of eudaimonia in the search for the Good in the Philebus Plato's dialogue. The platonic’s thought about pleasure takes different positions in different dialogues, ranging from a suspicious look, to finally have his deeply discussed and recognized place in the good life. Therefore, we must first turn to the tradition that precedes Plato, since the theme of pleasure recurs in Greek thought, and in turn filled with questions that also permeate platonic philosophy. In this sense, firstly Classical Greece will be visited, since the traditional culture conceived its foundations in the corners and epic poems, lyrical and tragic, and these in turn, the pleasure is a theme often, where there is a constant concern in living a pleasant life. Yet in order to understand the pleasures to the Platonic thought, it will be a brief investigation in Empedocles and Democritus physical. Then the different postures for the pleasure in Plato will be raised, to finally reach the Philebus, with the necessary luggage for better understanding of this topic often discussed. Thus, Plato extends its investigation into the pleasures through dialectics, in order to identify the place of pleasure in eudaimonica life.
O intuito desta dissertação é investigar em que sentido é possível conceber o prazer em vista da eudaimonia na busca pelo Bem no diálogo Filebo de Platão. O pensamento platônico sobre o prazer assume distintas posturas em diferentes diálogos, que oscilam desde um olhar suspeito, até finalmente ter seu lugar profundamente discutido e reconhecido na vida boa. Para tanto, é preciso inicialmente recorrer à tradição que precede Platão, uma vez que, o tema do prazer é recorrente no pensamento grego e, por sua vez, repleto de questões que também permeiam a filosofia platônica. Neste sentido, primeiramente a Grécia Clássica será visitada, uma vez que, a cultura tradicional concebia seus alicerces nos cantos e poemas épicos, líricos e trágicos. Nestes, por sua vez, o prazer é tematizado amiúde, pois há uma preocupação constante em viver uma vida prazerosa. Ainda com o intuito compreender os prazeres até o pensamento platônico, será feita uma breve investigação acerca dos físicos Empédocles e Demócrito. Em seguida, serão levantadas as distintas posturas referentes ao prazer em Platão, para finalmente chegar ao Filebo, com a bagagem necessária para melhor apreensão deste tema tantas vezes discutido. Assim, Platão amplia sua investigação acerca dos prazeres por meio da dialética, com o intuito de identificar o lugar do prazer na vida eudaimonica.
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6

Mac, Cathmhaoil Nioclas. "Muiris O Gormain : saol agus saothar fileata." Thesis, Ulster University, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.554201.

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Abstract This thesis provides definitive versions of the poems of Mu iris 6 Gormain, an Ulster poet of the Eighteenth Century. Parallel translations afford the English- language leader an opportunity to apprehend the texts as well as elucidating the meaning of sections of the poems which some Irish-language readers may find difficult. In the textual notes there are further explanations of difficult passages, as well as discussions on the translations. In the notes there are also summaries of the lives of the various patrons for whom the poems were composed. There is a linguistic analysis of the poems, which compares the poet's language with that of other Eighteenth-century poets and which highlights the dialectic features of 6 Gormain's Irish. There are two appendices; one of which is an edited manuscript account of6 Gormain's personal library, the other being a catalogue of the manuscripts which he wrote. Muiris 6 Gormain was probably born between 1700 and 1710. He seems to have lived and worked as hedge school teacher in the counties of Monaghan, Cavan and Armagh before moving to Dublin around the year 1750. While in Dublin, 6 Gormain enjoyed some success as a teacher, translator and scribe. He worked closely with Charles Vallancey on his Grammar of the Iberno-Celtic (1782) and assisted Charlotte Brooke with her Reliques of Irish Poetry (1789). He was emanuensis to the Committe of Antiquities of the Royal Dublin Society and worked closely with the Chevalier Thomas O'Gorman and Charles O'Connor of Bel nag are. He died in Dublin in 1794. As an occasional poet, 6 Gormain mostly wrote panegyric poems on emminent members of the Anglo-Irish ascendancy and on Gaelic Catholic priests. While these poems may not always be attractive to the modem reader, they may be compared favourably, to an extent, with earlier Classical Irish Poetry (1200- c.1650).
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7

Gagliardi, Eleonora. "Effetto del trattamento con plasma freddo sulla shelf life di filetti di orata." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2022.

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Il plasma freddo è una tecnologia emergente di sanificazione, che negli ultimi anni è stata implementata per estendere la durata di conservazione degli alimenti. I prodotti ittici sono tra i principali costituenti delle diete alimentari, importanti per il loro contenuto in vitamine, proteine e altri costituenti essenziali come gli acidi grassi polinsaturi. La principale problematica legata a questa matrice è la rapida perdita di freschezza e di qualità. Lo scopo di questo studio è valutare l’applicazione del plasma freddo (CP) come tecnologia non termica di conservazione, per prolungare la shelf life di filetti orata confezionati in atmosfera modificata (80% N2 e 20% CO2). I campioni sono stati divisi in tre gruppi sperimentali, due dei quali rispettivamente trattati con aria (18 kV per 20 minuti), miscela di Argon (18 kV per 20 minuti) e un gruppo non trattato; per la generazione del plasma è stata utilizzata una sorgente con configurazione SDBD (Surface dielectric barrier discharge). In seguito al confezionamento sono stati sottoposti a conservazione refrigerata (4±1°C) per 14 giorni. Durante questo periodo sono state indagate le possibili differenze tra i tre gruppi sperimentali, in termini di caratteristiche qualitative (concentrazione % O2 e CO2, pH, contenuto in acqua, TBARs, texture, colore e variazione sensoriale). Dai risultati ottenuti è emerso un effetto protettivo del trattamento sulle caratteristiche chimico-fisiche, ad eccezione del mantenimento del colore ed un incremento dell’indice TBARs in quanto entrambi strettamente dipendenti dallo stato ossidativo dei campioni, che sembra essere accelerato dall’applicazione del trattamento con plasma freddo. Seppure l’accettabilità globale da parte del consumatore non abbia mostrato differenze significative, sono necessari ulteriori studi che possano indagare l’utilizzo del plasma freddo nell’applicazione della teoria ad ostacoli, al fine di minimizzare l’effetto negativo dell’ossidazione sui prodotti ittici.
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8

Marlard, Sylvain. "Différenciation de filets de poisson frais de filets congelés/décongelés sur le modèle du bar (Dicentrarchus labrax)." Thesis, Littoral, 2013. http://www.theses.fr/2013DUNK0411.

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En alimentation humaine, le poisson représente non seulement une source importante de protéines mais il apporte aussi des acides gras essentiels et des minéraux. Actuellement, en France, il est majoritairement consommé sous forme fraîche et préparé en filets sans peau. Cependant, face à la diminution des captures, à l'augmentation de la demande et à l'évolution des modes de consommation, l'importation de produits de la mer est de plus en plus importante dans notre pays. Or, depuis quelques années, les importateurs suspectent des fraudes consistant à vendre des filets de poisson décongelés sous la dénomination "frais". Ces produits entrent ainsi en concurrence directe avec les produits de la pêche française. L'objectif de la thèse consiste à mettre au point et à optimiser des méthodes de différenciation des filets de poisson frais de filets décongelés. La technique de l'électrophorèse bidimensionnelle comparative couplée à la spectrométrie de masse nous a permis d'identifier la parvalbumine comme marqueur de différenciation frais/décongelé à partir des exsudats de filets de bar (Dicentrarchus labrax). Nous avons utilisé la composition des exsudats comme source potentielle d'autres indicateurs pour différencier les filets frais des filets décongelés. Nous nous sommes ainsi intéressés à différents paramètres tels que l'activité de l'α-glucosidase lysosomique (marqueur historique), le dosage du calcium libre et le dosage des nucléotides et de leurs dérivés, des protéines et des parvalbumines. Nous avons procédé à une analyse statistique par Classification Hiérarchique Ascendante (CHA) et nous avons ainsi mis en évidence trois groupes dissimilaires : les indicateurs de lyse cellulaire, les indicateurs d'altération des nucléotides et les indicateurs d'altération des protéines. Nous disposons ainsi d'outils de différenciation frais/décongelé complémentaires, rapides et peu onéreux susceptibles de répondre aux attentes des industriels de la filière
Inhuman diet, seafood is an important source of proteins, essential fatty acids and minerals. Nowadays, in France, fresh fish is mainly consumed as skinless fillets. Due to the decrease of the fishing and the increase and evolution of fish consumption, the importation of fish becomes more significant in our country. Since several years, the importers suspect fraudulent pratices consisting in selling thawed fish fillets labeled as fresh ones. These products are directly in competition with the national fish market. The main aim of this thesis consisted in developing and improving methods to differentiate fresh versus frozen/thawed fish fillets. A comparative two-dimensional electrophoresis and tandem mass spectrometry proteins identification strategy, performed on fish fillet exudates of European sea bass (Dicentrarchus labrax) allowed us to identify parvalbumin as a protein marker for differentiation. Further analysis of exudates composition could be a good way to find other indicators. The lysosomal alpha-glucosodase activity is already used to differentiate fresh versus frozen/thawed fillets. Two new indicators were studied : concentration of the nucleotides and their derivatives and free calcium concentration. The total protein and the parvalbumin concentrations were also measured. An Ascendant Hierarchical Clustering (AHC) was done to aggregate the variables into three dissimular clusters : the cellular lysis indicators, the proteins damages indicators and the nucleotides alteration
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9

Couvreur, Stéphanie. "Instabilités de filets liquides sur plan incliné." Paris 7, 2013. http://www.theses.fr/2013PA077061.

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Que ce soit pour refroidir ou nettoyer un solide, la même technique est utilisée : du liquide, le plus souvent de l'eau, est mis en écoulement sur ce substrat. Il se forme alors des filets liquides. Il est donc fondamental de comprendre la dynamique et le comportement de ces filets sur des plans inclinés. Pour cette raison, nous avons étudié les filets liquides sur deux types de substrat. D'un côté, nous nous sommes intéressés aux substrats superhydrophobes, avec lesquels les liquides n'ont qu'une très petite surface de contact. Nous avons étudié la friction sur ces substrats ainsi que l'instabilité de Rayleigh-Plateau : la forme de filet liquide est instable et le filet se brise en gouttes. De l'autre côté, nous avons considéré des surfaces en mouillage partiel où la friction avec le liquide est très grande ; elles sont caractérisées par une forte hystérésis de mouillage qui induit une force d'accrochage sur le substrat. Sur ce type de surfaces, se développe une instabilité inertielle sinueuse appelée instabilité de méandrage. Nous avons cherché à comprendre les mécanismes de cette instabilité et notamment sa sensibilité au bruit des conditions initiales. Cela nous a enfin mené à étudier la réponse de filets liquides à des forces extérieures
In order to clean or cool a solid surface, one generally flows liquid (mostly water) on the surface; the liquid does not generally flow as a homogeneous sheet, but instead forms liquid rivulets. It is important to understand the dynamics and the behavior of these liquid rivulets on inclined solid surfaces. For this reason, we studied rivulets on two different substrates. First, we used superhydrophobic substrates, where rivulets have a very low contact surface. We are interested in the friction on these substrates and in the rivulet stability: the cylindrical shape is unstable (Rayleigh-Plateau instability) and the rivulet breaks up into droplets. In a second part, we used partially wetting substrates with a strong contact angle hysteresis and large friction between the liquid and the substrate. On these surfaces, a sinuous instability called meandering instability develops. We studied the instability mechanisms in detail and demonstrate the role of the initial conditions on the critical flow rate at which meandering appears. We also investigated the effect of external forces on the shapes of the rivulets
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10

Alkatan, Feras. "Modélisation des raideurs des assemblages par éléments filetés précontraints." Toulouse, INSA, 2005. http://www.theses.fr/2005ISAT0033.

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Les travaux de cette thèse consistent à étudier les raideurs des éléments constitutifs des assemblages en fonction de tous les paramètres définissant la conception. Cette étude s'appuie sur une modélisation par Eléments Finis validée par une expérimentation. Elle permet d'en tirer des modèles de calcul permettant une détermination précise et rapide de ces raideurs. Dans la première partie, on montre l'intérêt de calculer avec précision les raideurs équivalentes des pièces et des boulons pour le dimensionnement de l'assemblage, une meilleure maîtrise du serrage à l'angle ou de la mise en précontrainte par tendeur hydraulique. La connaissance des raideurs est également nécessaire pour créer des modèles E. F simplifiés. L'étude critique complète et l'analyse des principales méthodes de calcul des raideurs équivalentes qui ont été proposées jusqu'ici, montrent des différences importantes entre les formulations proposées. D'où la nécessité de reprendre ces études avec les moyens modernes de simulation. Dans un deuxième temps, nous nous intéressons à la justification des méthodes de détermination proposées qui permettent de s'affranchir de la mesure des déplacements, principale source d'erreur constatée dans les travaux précédents. Les travaux réalisés pour déterminer les raideurs des boulons et des pièces cylindriques en fonction des différents paramètres sont alors présentés ainsi que les essais de vissage à l'angle permettant de valider les résultats de très nombreuses simulations réalisées. L'ensemble de ces travaux de simulations très importants sont résumés sous forme d'une méthode pratique de calcul qui permet la détermination précise des raideurs des boulons et des pièces cylindriques dans toutes les situations. Dans une troisième partie, pour compléter l'étude, nous nous sommes intéressés à des cas spécifiques de l'assemblage comme celui des pièces prismatiques avec des trous excentrés, et celui de l'empilage de deux pièces assemblées. Des solutions originales basées sur la connaissance de la raideur des pièces cylindriques de révolution ont été proposées ainsi qu'une étude analytique avancée donnant des résultats satisfaisants dans le cas des pièces prismatiques. Enfin, la quatrième partie propose une modélisation analytique du système vis écrou permettant d'appréhender la répartition des efforts au niveau des filets, de la rigidité en flexion de l'écrou et de la partie en prise de la vis. L'ensemble des études réalisées sur les raideurs permet alors de construire des modèles simplifiés équivalents à l'ensemble du boulon en éléments finis
Work of this thesis consists of studying the stiffness of the components of the assemblies according to all the parameters defining the design. This study is based on a Finite Elements model validated by an experiment. It leads to models of calculation allowing a precise and fast determination of these stiffnesses. The first part deals with the interest to calculate with precision the equivalent stiffness of the parts and of the bolts for the dimensioning of the assembly, for a best tightening angle control or for a best application of the preload by hydraulic tension tool. The knowledge of the stiffness is also necessary to create a simplified model F E for the bolt. A critical study and an analysis of the principal methods of calculation of the equivalent stiffness proposed up to now show us significant differences between the formulations suggested. Consequently, it's pertinent to make these studies again with the modern means of simulation. In the second time, we are interested in the justification of the methods of determination which make it possible to avoid the measurement of displacements, principal source of error noted in preceding work. So, we give all the results of the bolt's and the cylindrical part's stiffnesses according to the various parameters. Tests of tightening angle make it possible to validate the results of very many simulations carried out. The whole of this very significant work of simulations is summarized in the form of a practical method of calculation which allows a precise determination of the bolt's and the cylindrical part's stiffnesses in all the situations. In a third part, to complete the study, we are interested in the case of the prismatic parts with offset holes and of stacking assembled parts. So, we propose an original solutions based on the knowledge of the revolution cylindrical part's stiffness and an advanced analytical study giving satisfactory results in the case of the prismatic parts. The fourth part proposes an analytical model of the bolted nut making it possible to determine the distribution of the efforts on the thread bolted and the inflection stiffness of the nut and the bolted engaged part. The whole of the studies leads us to build equivalent finite element models for the bolt
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Книги з теми "Filetto"

1

Francesco, Bentini, and Ravaglia Pier Franco, eds. La tragedia di Villa Filetto: Un misfatto orribile ha contaminato una terra di Romagna. Lugo (Ravenna): W.Berti, 1995.

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2

Moscardi, Vincenzo. Origini e storia di Camarda e Assergi con le frazioni di Aragno, Filetto e Pescomaggiore. Cerchio (L'Aquila): A. Polla, 2003.

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3

Rosenfeld, Gary C. Case FilesTM. New York: McGraw-Hill, 2008.

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4

Toy, Eugene C. Case FilesTM. New York: McGraw-Hill, 2008.

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5

Toy, Eugene C. Case FilesTM. New York: McGraw-Hill, 2008.

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6

Plato. Filebo. Milano: Bompiani, 2000.

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7

Nets through time: The technique and art of knotted netting. Rockland, Me: Maine Authors Publishing, 2012.

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8

Filet. Paris: POL, 2009.

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9

Cholodenko, Marc. Filet. Paris: POL, 2009.

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10

Dawson, Pam. Filet crochet. Tunbridge Wells: Search Press, 1989.

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Частини книг з теми "Filetto"

1

De Keyser, Jeroen. "Filelfo, Francesco." In Encyclopedia of Renaissance Philosophy, 1–6. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-02848-4_373-1.

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2

De Keyser, Jeroen. "Filelfo, Francesco." In Encyclopedia of Renaissance Philosophy, 1–6. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-02848-4_373-2.

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3

Haye, Thomas. "Filelfo, Francesco." In Kindlers Literatur Lexikon (KLL), 1. Stuttgart: J.B. Metzler, 2020. http://dx.doi.org/10.1007/978-3-476-05728-0_942-1.

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4

De Keyser, Jeroen. "Filelfo, Francesco." In Encyclopedia of Renaissance Philosophy, 1237–42. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-319-14169-5_373.

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5

De Keyser, Jeroen. "Filelfo, Francesco." In Encyclopedia of Renaissance Philosophy, 1–6. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-319-02848-4_373-3.

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6

Haye, Thomas. "Filelfo, Francesco: Satyrarum hecatostichon decem decades." In Kindlers Literatur Lexikon (KLL), 1–2. Stuttgart: J.B. Metzler, 2020. http://dx.doi.org/10.1007/978-3-476-05728-0_943-1.

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7

Dreyer, Doris. "Gesetzeskonform und effizient – Informationsmanagement mit FILERO bei FibuNet." In Professionelles E-Mail-Management, 177–83. Wiesbaden: Gabler, 2009. http://dx.doi.org/10.1007/978-3-8349-8238-4_16.

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8

Tillie, T., and J. Jaubourg. "Efficacité des filets brise-vent utilisés en bardage de bâtiments d′élevage." In Agricultural Engineering, 1155–58. London: CRC Press, 2022. http://dx.doi.org/10.1201/9781003211471-50.

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9

Despommier, Dickson D., Robert W. Gwadz, and Peter J. Hotez. "Malaria: Plasmodium falciparum (Welch 1898), Plasmodium vivax (Grassi and Filetti 1889), Plasmodium ovale (Stephens 1922), Plasmodium malariae (Laveran 1881)." In Parasitic Diseases, 174–89. New York, NY: Springer New York, 1995. http://dx.doi.org/10.1007/978-1-4612-2476-1_29.

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10

Monrocq, H. "Les films, bâches, tissus et filets plastiques dans les constructions agricoles – Expérience d′un institut de développement français." In Agricultural Engineering, 1147–53. London: CRC Press, 2022. http://dx.doi.org/10.1201/9781003211471-49.

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Тези доповідей конференцій з теми "Filetto"

1

Dagand, Pierre-Evariste, Andrew Baumann, and Timothy Roscoe. "Filet-o-Fish." In the Fifth Workshop. New York, New York, USA: ACM Press, 2009. http://dx.doi.org/10.1145/1745438.1745446.

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2

Queiroga, Jonas Silva, and Priscila Lena Farias. "Filetes brasileiros: Um estudo das pinturas de Biriba na Carrocerias Garcia." In 8º Congresso Internacional de Design da Informação / 8º Congresso Nacional de Iniciação Científica em design da informação. São Paulo: Editora Blucher, 2018. http://dx.doi.org/10.5151/cidi2017-069.

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3

Smith, Peter A., and G. G. Allwood. "Exploratory model for a dynamically adaptive generic spatial fileter in dedicated vision receptor." In Substance Identification Technologies, edited by James L. Flanagan, Richard J. Mammone, Albert E. Brandenstein, Edward R. Pike, Stelios C. A. Thomopoulos, Marie-Paule Boyer, H. K. Huang, and Osman M. Ratib. SPIE, 1994. http://dx.doi.org/10.1117/12.172515.

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4

Mazur, Z., G. Urquiza, and R. Campos. "Combating of the Solid Particle Erosion in a Steam Turbines." In 2002 International Joint Power Generation Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/ijpgc2002-26147.

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Анотація:
The causes and possible solutions of solid particles erosion of the steam path components to reducing it substantially are presented. Applying numerical CFD simulations excessive solid particle erosion damage of the blades tenons, wheel filets, rotor labyrinth seals and main stop valves were studied and steam/solid particles flow conditions which play a main role in the erosion process determined. Afterwards, the flow was simulated introducing specific changes to the geometry of components in order to modify the flow pattern favourably. In each case analyzed, the results confirmed that is possible to reduce the erosion process significantly due to reduction of the volumetric flow rate and velocity of vapour (case of blade tenons), velocity reduction and to modify the angle of particle flow incidence on the surface by increasing the distance from the labyrinth seal to the rotor wheel (case of wheel filets) and flow velocity reduction due to incorporating a steam flow deflector to the diaphragm, which changing flow direction in the inlet zone to the rotor labyrinth seal channel (case of rotor labyrinth seal). In the case of the main steam valve, introducing profile off-set on the valve spherical surface, the steam/particle flow was separated from the valve critical zone, changing the particles trajectories and angle of impact on the surface, resulting in erosion rate reduction. Also, a passive methods of combating solid particle erosion of tenons in the form of weld deposits around them as a protective barrier and wheel filets, rotor labyrinth seals and blades and shrouds coating are presented. All analyzed design modifications and other improvements were implemented and its performance monitored.
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5

Sato, Yusuke, and Takahiko Yanagitani. "Zig-zag ScAlN multilayer SMR for high power BAW fileter application such as RF base station." In 2020 IEEE International Ultrasonics Symposium (IUS). IEEE, 2020. http://dx.doi.org/10.1109/ius46767.2020.9251656.

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6

Ozkok, Mustafa, Hubertus Mertens, Jerome Bender, and Maren Bruder. "Forming solder filet on leadframe edges of a QFN with immersion tin." In 2013 IEEE 15th Electronics Packaging Technology Conference (EPTC 2013). IEEE, 2013. http://dx.doi.org/10.1109/eptc.2013.6745805.

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7

BOUCHER, Olivier, Damien PHAM-VAN-BANG, Philippe SERGENT, and Dominique MICHON. "Étude en modèle réduit de l’impact de filets 3D sur la dynamique hydro-sédimentaire en zone côtière." In Journées Nationales Génie Côtier - Génie Civil. Editions Paralia, 2014. http://dx.doi.org/10.5150/jngcgc.2014.027.

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8

Vasilopoulos, S., I. Giannenas, K. Bitchava, M. Stefanakis, P. Chantzi, S. Dokou, A. Efstathiou, et al. "Effect of isoquinoline alkaloids on trout performance antioxidant status and filet fatty acid profile." In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1759319.

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Márcio do Carmo Silva, Pedro, Guilherme Lopes Brandão, Camilo Lellis dos Santos, Artur Artur Mariano de Sousa Malafaia, and Guilherme Lopes Brandão. "ESTUDO COMPARATIVO ENTRE ROSCAS USINADAS E CONFORMADAS NO AÇO SAE 1045 E NO ALUMÍNIO AA 7075-T6 COM A VARIAÇÃO NO NÚMERO DE FILETES." In XIX CONGRESSO NACIONAL DE ENGENHARIA MECâNICA E INDUSTRIAL. Galoa, 2019. http://dx.doi.org/10.17648/conemi-2019-108671.

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do Carmo Silva, Pedro Márcio, Guilherme Lopes Brandão, Camilo Lellis dos Santos, Artur Artur Mariano de Sousa Malafaia, and Guilherme Lopes Brandão. "ESTUDO COMPARATIVO ENTRE ROSCAS USINADAS E CONFORMADAS NO AÇO SAE 1045 E NO ALUMINIO AA 7075-T6 COM A VARIAÇÃO NO NÚMERO DE FILETES." In XIX CONGRESSO NACIONAL DE ENGENHARIA MECâNICA E INDUSTRIAL. Galoa, 2019. http://dx.doi.org/10.17648/conemi-2019-108693.

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Звіти організацій з теми "Filetto"

1

Hidrobo, Melissa, Lieven Huybregts, Naureen Karachiwalla, and Shalini Roy. Programmes de transferts monétaires à composantes multiples: Résultats du programme de filets sociaux du Mali (Jigisémèjiri). Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133600.

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2

S., Shackleton, Kaschula S., Twine W., Hunter L., Holding-Anyonge C., and Petheram L. Les forets comme filet de sauvetage pour attenuer les impacts du VIH/SIDA en Afrique australe. Center for International Forestry Research (CIFOR), 2006. http://dx.doi.org/10.17528/cifor/002164.

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3

Dogruer, G., and M. Kotterman. Comparison of contaminant levels in liver/filet of large flounder (P. flesus) and in smaller whole-flounder. IJmuiden: Wageningen Marine Research, 2020. http://dx.doi.org/10.18174/526513.

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