<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...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , |
|---|---|
| Fformat: | Artigo |
| Iaith: | Português |
| Cyhoeddwyd: |
Universidade Estadual de Maringá
2013-06-01
|
| Cyfres: | Acta Scientiarum: Technology |
| Pynciau: | |
| Mynediad Ar-lein: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/12794 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|