Desenvolvimento e aplicação de uma metodologia de harmonização de azeites de oliva extra virgem com diferentes preparações cárneas

dc.contributorMachado, Isabel Cristina Kasper
dc.creatorPinto, Gustavo Corrêa
dc.date.accessioned2021-09-28T19:11:30Z
dc.date.accessioned2022-09-09T22:00:35Z
dc.date.accessioned2023-03-13T18:51:22Z
dc.date.available2021-09-28T19:11:30Z
dc.date.available2022-09-09T22:00:35Z
dc.date.available2023-03-13T18:51:22Z
dc.date.created2021-09-28T19:11:30Z
dc.date.created2022-09-09T22:00:35Z
dc.date.issued2017-07-31
dc.identifierhttp://148.201.128.228:8080/xmlui/handle/20.500.12032/38209
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/6140612
dc.description.abstractThis work aimed to analyze the sensory characteristics of monovariet olive oils with different types of meat prepared in different cooking methods, in order to understand if, through the harmonization of oil and food, which oil would be more suitable for each type of food. The harmonizing method developed in this study shows that the combination of olive oil, food and seasoning are the harmonies that received higher notes in the perfect harmony scales in an expert panel.
dc.publisherUniversidade do Vale do Rio dos Sinos
dc.rightsopenAccess
dc.subjectAzeite de oliva
dc.subjectOlive oil
dc.titleDesenvolvimento e aplicação de uma metodologia de harmonização de azeites de oliva extra virgem com diferentes preparações cárneas
dc.typeDissertação


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