<b>Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese</b> - doi: 10.4025/actascitechnol.v35i3.12794

<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...

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Bibliographic Details
Main Authors: Gisele Teixeira de Souza Sora, Ana Elisa Silva Franciosi, Rosângela Bergamasco, Angelica Marquetotti Salcedo Vieira
Format: Article
Language:English
Published: Universidade Estadual de Maringá 2013-06-01
Series:Acta Scientiarum: Technology
Subjects:
pepper
cheese
pickled pepper
Online Access:http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/12794

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