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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| Principais autores: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2023-05-01
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| Serija: | Revista do Instituto de Latícinios Cândido Tostes |
| Teme: | |
| Online dostop: | https://www.revistadoilct.com.br/rilct/article/view/922 |
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