SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING

This study was done to establish the sodium concentration in the cheeses marketed in the western border region of the Rio Grande do Sul. A total of 30 cheese samples (grated Parmesan, Mozzarella, Prato and Artisanal) were collected from different brands and lots. After analyzing them under atomic em...

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Bibliographic Details
Main Authors: Fábio Zacouteguy Ugalde, Kauan Trindade Mello, Graciela Salete Centenaro, Valcenir Júnior Mendes Furlan
Format: Article
Language:English
Published: Universidade Federal de Goiás 2019-03-01
Series:Ciência Animal Brasileira
Online Access:https://www.revistas.ufg.br/vet/article/view/55176