<b>Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese</b> - doi: 10.4025/actascitechnol.v35i3.12794
<p class="aresumo">Pickles comprising red pepper seasoned with Parmesan cheese has been developed as a new type of product developed by family cottage industries. Two formulations were prepared, or rather, with and without the preservative potassium sorbate, which underwent several physical, chemica...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Português |
| Опубликовано: |
Universidade Estadual de Maringá
2013-06-01
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| Серии: | Acta Scientiarum: Technology |
| Предметы: | |
| Online-ссылка: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/12794 |
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