An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation-Reference-Cited by-同舟云学术

An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation

Published:2019-10-30 Issue:1 Volume:35 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Soares Eveline K. B.¹,Silva Ramon¹,Silva Wanessa P.¹,Kuriya Shigeno P.²,Maçaira Paula M.³,Cyrino Oliveira Fernando L.³,Silva Maria A. A. P.⁴,Pimentel Tatiana C.⁵,Freitas Mônica Q.¹,Cruz Adriano G.²^ORCID,Esmerino Erick A.¹⁶^ORCID

Affiliation:

1. Faculdade de Medicina VeterináriaUniversidade Federal Fluminense (UFF) Niterói Brazil

2. Departamento de AlimentosInstituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil

3. Departamento de Engenharia IndustrialPontifícia Universidade Católica do Rio de Janeiro (PUC‐RJ) Rio de Janeiro Brazil

4. Departamento de Tecnologia de AlimentosUniversidade Federal de Sergipe (UFS) Aracaju Sergipe Brazil

5. Instituto Federal do Paraná (IFPR) Paranavaí Paraná Brazil

6. Universidade Federal Rural do Rio de Janeiro (UFRRJ) Seropédica Seropédica Brazil

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12543

Reference32 articles.

1. Methodological issues in cross-cultural sensory and consumer research

2. Methodological challenges in sensory characterization

3. Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria

4. A method to investigate the stability of a sorting map

5. Brazil. Ministério da Agricultura Pecuária e Abastecimento. Instrução Normativa n° 30 de 26 de junho de2001. Aprova os regulamentos técnicos de identidade e qualidade de queijo decoalho. Diário Oficial da República Federativa do Brasil Poder Executivo Brasília DF 16 jul. 2001 seção 1.

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