Source: International Journal of Dairy Technology. Unidade: IQ
Subjects: QUEIJO, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
CUNHA, Clarissa Reschke da et al. Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue. International Journal of Dairy Technology, v. 66, n. 1, p. 54-62, 2013Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2012.00876.x. Acesso em: 19 ago. 2024.APA
Cunha, C. R. da, Grimaldi, R., Alcântara, M. R., & Viotto, W. H. (2013). Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue. International Journal of Dairy Technology, 66( 1), 54-62. doi:10.1111/j.1471-0307.2012.00876.xNLM
Cunha CR da, Grimaldi R, Alcântara MR, Viotto WH. Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue [Internet]. International Journal of Dairy Technology. 2013 ; 66( 1): 54-62.[citado 2024 ago. 19 ] Available from: https://doi.org/10.1111/j.1471-0307.2012.00876.xVancouver
Cunha CR da, Grimaldi R, Alcântara MR, Viotto WH. Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue [Internet]. International Journal of Dairy Technology. 2013 ; 66( 1): 54-62.[citado 2024 ago. 19 ] Available from: https://doi.org/10.1111/j.1471-0307.2012.00876.x
