Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry-Reference-Cited by-同舟云学术

Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

Published:2020-12 Issue:suppl 2 Volume:40 Page:653-660
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

TORRES Fernanda Romano¹^ORCID,SILVA Hugo Leandro Azevedo da¹,CUTRIM Camila Sampaio¹,CORTEZ Marco Antonio Sloboda¹

Affiliation:

1. Universidade Federal Fluminense, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40s2/0101-2061-cta-fst38319.pdf

Reference39 articles.

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3. Aprova o Regulamento Técnico de Identidade e Qualidade de Queijo “Petit- Suisse” (Instrução Normativa nº 53 de 29 de dezembro de 2000);Diário Oficial [da] República Federativa do Brasil,2000

4. The role of consumers in food innovation processes;Busse M.;European Journal of Innovation Management,2018

5. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially symbiotic petit-suisse cheese;Cardarelli H. R.;LWT,2008

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