<b>Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese</b> - doi: 10.4025/actascitechnol.v35i3.12794
<p class="aresumo">Pickles comprising red pepper seasoned with Parmesan cheese has been developed as a new type of product developed by family cottage industries. Two formulations were prepared, or rather, with and without the preservative potassium sorbate, which underwent several p...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Maringá
2013-06-01
|
| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/12794 |