Consumer-based sensory characterization and preference of raw and pasteurized milk cheeses
Unpasteurized cheese commercialization remains a big discussion nowadays due to safety concerns, although consumers prefer them over industrialized ones. Extrinsic attributes of raw milk cheeses such as proximity to producers, being artisanal and traditional are important for purchasing, but the tas...
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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2023-05-01
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| Серія: | Revista do Instituto de Latícinios Cândido Tostes |
| Предмети: | |
| Онлайн доступ: | https://www.revistadoilct.com.br/rilct/article/view/922 |
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