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Sensory evaluation of standard hard cheese minas added with Brazil nut - a high antioxidant delicacy

Authors: C. Pereira, C.A.P. Schmidt, R.Y. Ishihara, F.T.D.S. Koelln,
Identifier: CSBE101536
Download file: https://library.csbe-scgab.ca/docs/meetings/2010/CSBE101536.pdf
Published in: CSBE-SCGAB Technical Conferences » CIGR and AGM Québec City 2010 » CIGR Section VI - Postharvest Technology and Process Engineering

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Keywords: functional food, sensory analysis, cheese, brazil nut.
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Date: 2010-07-06
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