Effect of goat fresh cheese addition on the technological characteristics of guava goat milk ice cream.

dc.contributorAntônio D. S. Vieira, Faculty of Pharmaceutical Sciences, University of São Paulo (FCF/USP) - São Paulo, SP; Liana Maria Ferreira da Silva, Tecnologia de Alimentos do IFCE - Campus Sobral, CE.; Rafael C. R. Martinez, FCF/USP - São Paulo, SP; Susana M. I. Saad, FCF/USP - São Paulo, SP.; KARINA MARIA OLBRICH DOS SANTOS, CNPC.
dc.creatorVIEIRA, A. D. S.
dc.creatorSILVA, L. M. F. da
dc.creatorMARTINEZ, R. C. R.
dc.creatorSAAD, S. M. I.
dc.creatorSANTOS, K. M. O. dos
dc.date.accessioned2012-11-14T11:11:11Z
dc.date.available2012-11-14T11:11:11Z
dc.date.created2012-11-14T11:11:11Z
dc.date.issued2012
dc.identifierIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTA, 2012. 1 CD-ROM.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/939735
dc.languageeng
dc.rightsopenAccess
dc.subjectAceitabilidade
dc.subjectIcecream.
dc.subjectAvaliação sensorial
dc.subjectAcceptability
dc.titleEffect of goat fresh cheese addition on the technological characteristics of guava goat milk ice cream.
dc.typeActas de congresos


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