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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Goiás
2019-03-01
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| Series: | Ciência Animal Brasileira |
| Online Access: | https://www.revistas.ufg.br/vet/article/view/55176 |