Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Silva, Rita de Cássia dos Santos Navarro da"'
Autor:
Lima Filho, Tarcísio, Minim, Valéria Paula Rodrigues, Silva, Rita de Cássia dos Santos Navarro da, Della Lucia, Suzana Maria, Minim, Luis Antônio
Publikováno v:
In Food Research International October 2015 76 Part 3:561-566
Autor:
Simiqueli, Andréa Alves, Minim, Valéria Paula Rodrigues, Silva, Rita de Cássia dos Santos Navarro da, Silva, Alexandre Navarro da, Minim, Luis Antonio
Publikováno v:
In Food Quality and Preference September 2015 44:62-69
Autor:
Silva, Rita de Cássia dos Santos Navarro da, Minim, Valéria Paula Rodrigues, Silva, Alexandre Navarro da, Gonçalves, Aline Cristina Arruda, Carneiro, João de Deus Souza, Gomide, Aline Iamim, Della Lucia, Suzana Maria, Minim, Luis Antonio
Publikováno v:
In Food Research International December 2014 66:445-453
Autor:
Silva, Rita de Cássia dos Santos Navarro da, Minim, Valéria Paula Rodrigues, Silva, Alexandre Navarro da, Simiqueli, Andréa Alves, Della Lucia, Suzana Maria, Minim, Luis Antonio
Publikováno v:
In Food Research International October 2014 64:289-297
Autor:
Silva, Rita de Cássia dos Santos Navarro da, Minim, Valéria Paula Rodrigues, Silva, Alexandre Navarro da, Peternelli, Luiz Alexandre, Minim, Luis Antônio
Publikováno v:
In Food Quality and Preference September 2014 36:3-11
Autor:
Silva, Rita de Cássia dos Santos Navarro da, Minim, Valéria Paula Rodrigues, Silva, Alexandre Navarro da, Minim, Luis Antônio
Publikováno v:
In Food Quality and Preference January 2014 31:22-27
Autor:
Silva, Rita de Cássia dos Santos Navarro da, Minim, Valéria Paula Rodrigues, Carneiro, João de Deus Souza, Nascimento, Moysés, Della Lucia, Suzana Maria, Minim, Luís Antônio
Publikováno v:
In Food Quality and Preference December 2013 30(2):169-179
Autor:
Silva, Alexandre Navarro da, Silva, Rita de Cássia dos Santos Navarro da, Ferreira, Marco Aurélio Marques, Minim, Valéria Paula Rodrigues, Costa, Thiago de Melo Teixeira da, Perez, Ronaldo
Publikováno v:
In Food Quality and Preference October 2013 30(1):9-21
Autor:
Minim, Valéria Paula Rodrigues, Silva, Rita De Cássia Dos Santos Navarro Da, Milagres, Maria Patrícia, Martins, Eliane Maurício Furtado, Sampaio, Simone Cristina Sant'anna, Vasconcelos, Christiane Mileib
Publikováno v:
Journal of Candido Tostes Dairy Institute; v. 65, n. 374 (2010); 41-48
Revista do Instituto de Laticínios Cândido Tostes; v. 65, n. 374 (2010); 41-48
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Laticínios Cândido Tostes; v. 65, n. 374 (2010); 41-48
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Sensory descriptive methods are very important in food industry to define the sensory quality of food products. The Quantitative Descriptive Analysis (QDA®) is a method very used to identify and to quantify the sensory characteristics of foods. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::359a49dbc884c3fdce02717fa60357d4
https://www.revistadoilct.com.br/rilct/article/view/126
https://www.revistadoilct.com.br/rilct/article/view/126
Autor:
Minim, Valéria Paula Rodrigues, Silva, Rita de Cássia dos Santos Navarro da, Milagres, Maria Patrícia, Martins, Eliane Maurício Furtado, Sampaio, Simone Cristina Sant’Anna, Vasconcelos, Christiane Mileib
Publikováno v:
Journal of Candido Tostes Dairy Institute; v. 65, n. 372 (2010); 34-42
Revista do Instituto de Laticínios Cândido Tostes; v. 65, n. 372 (2010); 34-42
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Laticínios Cândido Tostes; v. 65, n. 372 (2010); 34-42
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
The sensory quality is very important for determining foods acceptance, then identification of sensory attributes that contribute to the food acceptability is needed. This study aimed identify the attributes that contribute to cheesecurd acceptance s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::24a3803cf746b88b39843b8f40c802d9
https://www.revistadoilct.com.br/rilct/article/view/113
https://www.revistadoilct.com.br/rilct/article/view/113