Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalisL.) Leaves: Processing, Characterization, and Quality Traits-Reference-Cited by-同舟云学术

Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalisL.) Leaves: Processing, Characterization, and Quality Traits

Published:2015-08-10 Issue:9 Volume:80 Page:S2045-S2054
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Marinho Marina Tolentino¹²,Zielinski Acácio Antonio Ferreira¹,Demiate Ivo Mottin²,Bersot Luciano dos Santos³,Granato Daniel²,Nogueira Alessandro²

Affiliation:

1. Graduate Program of Food Engineering; Federal Univ. of Paraná, R. Cel. Francisco Heráclito dos Santos 210; Polytechnic Campus Curitiba PR 81531-980 Brazil

2. Graduate Program of Food Science and Technology; State Univ. of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Ponta Grossa PR 84030-900 Brazil

3. Graduate Program of Animal Science; Federal Univ. of Paraná; R. Pioneiros 2153 Palotina PR 85950-000 Brazil

Funder

FINEP (Brazilian Innovation Agency) and SETI/PR (Secretaria da Ciência, Tecnologia e Ensino Superior)

Publisher

Wiley

Subject

Food Science

Reference45 articles.

1. ABIQ (Brazilian Association of Cheese Producers) 2014 Brazilian cheeses evolution 2000-2013 http://www.abiq.com.br/

2. Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics;Andersen;Intl Dairy J,2006

3. Anualpec - Anuário da Pecuária Brasileira 2012 Pecuária de Leite. São Paulo: FNP

4. Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools;Aquilanti;Intl Dairy J,2013

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