Quality evaluation of parmesan-type cheese: a chemometric approach
Parmesan-type cheeses are the most consumed special cheeses in Brazil. It is generally sold in retail shops, either grated orin wedge-shaped pieces, and its quality varies considerably, which is reflected directly in its price. There is lack of processingstandardization and, since the ripening perio...
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| Vydáno v: | Ciência e Tecnologia de Alimentos |
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| Hlavní autoři: | , , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| Témata: | |
| On-line přístup: | https://www.redalyc.org/articulo.oa?id=395940094026 |
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