Cover Image

Effect of Palmito cheese processing on sensory characteristics and degree of liking

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	Andrea Marín-Fonseca
Format:	Artículo científico
Language:	en
Published:	Universidad de Costa Rica 2023
Subjects:	Agrociencias dairy products Traditional foods food acceptability
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5 Acceder al recurso 6
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Mathematical modeling of microbial growth in milk
by: Jhony Tiago TELEKEN
Published: (2011)

Pantanal’s fish native meatballs has the nutritional values increased with the use of pequi in its recipe
by: Queila Dias Pereira
Published: (2022)

JDS Communications
Published: (2023)

Development and assessment of acceptability and nutritional properties of a light snack
by: Vanessa Dias Capriles
Published: (2007)

Physicochemical, microbiological and sensory evaluation of a bioactive food blend
by: Rosângela dos Santos FERREIRA
Published: (2014)

Novel probiotic functional foods
by: Alejandra Ponce
Published: (2023)

Milk producer's articulation: a multicast study in Córdoba, Colombia
by: Elvira Durán-Rojas
Published: (2020)

Learning Networks in Innovation Systems at Sector / Regional Level in Argentina: Winery and Dairy Industries
by: Guillermo Sanchez
Published: (2011)

Mljekarstvo
Published: (2007)

Journal of Dairy Science
Published: (2022)

Carcass characteristics and meat quality of lambs fed diets with different roughage: concentrate ratios supplemented with liquid residue of cassava
by: Adriana Guim
Published: (2023)

Developing Boyacá’s traditional soups as frozen, vacuum-packed products
by: Sandra Patricia Cote Daza
Published: (2020)

Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño”
by: Francia Elena Valencia-García
Published: (2018)

Listeria spp., in churn storage of raw cow’s milk in Tunja - Boyacá
by: Eliana Urbano-Cáceres
Published: (2018)

Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
by: Bruna Oliveira TAVARES
Published: (2016)

Sustainable Food Technology
Published: (2023)

Food Quality and Safety
Published: (2018)

Physicochemical and sensory characteristics of Coppa with Bifidobacterium animalis ssp. Lactis (BB12) probiotic
by: Vitória Polli Camargo
Published: (2021)

Journal of Food and Dairy Sciences
Published: (2024)

Good hygiene practices in hospital nutrition services: the view of internal and external auditors
by: Lize STANGARLIN-FIORI
Published: (2016)

AVALIAÇÃO MICROBIOLÓGICA DO PÓ DA CASCA DE OVO E OTIMIZAÇÃO DA TÉCNICA DE ELABORAÇÃO DO PRODUTO
by: Maria Margareth Veloso Naves
Published: (2007)

Food Materials Research
Published: (2024)

Chemical composition of sorghum genotypes silages
by: Marielly Maria Almeida Moura
Published: (2016)

Food production in solidarity economy: an issue that goes beyond laws
by: Simone WESCHENFELDER
Published: (2016)

Osmosonication parameters affect Salmonella Typhimurium and Lactobacillus rhamnosus reductions in solutions and fruit juices
by: Ileana Maricruz Bermúdez-Serrano
Published: (2024)

Urban Agriculture & Regional Food Systems
Published: (2019)

Main food sources of carotenoids, according to the purpose and degree of processing, for beneficiaries of the ‘Bolsa Família’ in Brazil
by: Alan Giovanini de Oliveira SARTORI
Published: (2014)

npj Science of Food
Published: (2018)

Impact of socio-cultural and economic factors on vegetable consumption behaviours: case of Giresun Province, Turkey
by: Atnan UGUR
Published: (2014)

Prevalent fatty acids in cashew nuts obtained from conventional and organic cultivation in different stages of processing
by: Denise Josino SOARES
Published: (2013)

Characterization of eggplant producers in the Caribbean region of Colombia: socio-economic aspects and local production technology
by: Ender Manuel Correa-Álvarez
Published: (2020)

Culture alternative medium for the growth of extreme halophilic bacteria in fish products
by: María Isabel YEANNES
Published: (2011)

Effects of COVID-19 on pea farmers, a case study in the department of Nariño, Colombia
by: Housseman Steven Ramos-Zambrano
Published: (2025)

Antagonistic action of Lactobacillus spp. against Staphylococcus aureusin cheese from Mompox – Colombia
by: Piedad M. Montero Castillo
Published: (2015)

Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
by: Oktay YERLIKAYA
Published: (2014)

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)
by: Tcherena Amorim BRASIL
Published: (2015)

Frog meat microbiota (Lithobates catesbeianus) used in infant food
by: Eliane RODRIGUES
Published: (2014)

5th Food Safety and Security Symposium: food and health
by: Julio Alberto NITZKE
Published: (2016)

Safety criteria for the acquisition of meat in Brazilian University restaurants
by: Marizete Oliveira de MESQUITA
Published: (2014)

Physicochemical properties, sensory attributes and consumer preference of soursop leather
by: Rita M. Ávila de Hernández
Published: (2020)