Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association-Reference-Cited by-同舟云学术

Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

Published:2019-09-02 Issue:4 Volume:72 Page:585-590
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Judacewski Priscila¹^ORCID,Los Paulo Ricardo¹^ORCID,Lima Larissa Siqueira²^ORCID,Alberti Aline¹²^ORCID,Zielinski Acácio Antonio Ferreira³^ORCID,Nogueira Alessandro¹²^ORCID

Affiliation:

1. Graduate Program in Food Science and Technology State University of Ponta Grossa (UEPG)Av. Carlos Cavalcanti 4748 Ponta Grossa PRCEP 84.030‐900Brazil

2. Department of Food Engineering State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta Grossa PRCEP 84.030‐900Brazil

3. Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina (UFSC) Florianópolis SC88010‐970Brazil

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12649

Reference29 articles.

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4. Brasil(2017)Sistema de Informações do Serviço de Inspeção Federal ‐ SIGSIF. Ministério da Agricultura Abastecimento e da Reforma Agrária. Disponível emhttp://sistemasweb.agricultura.gov.br/.

5. Understanding consumers' perception of lamb meat using free word association

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