EVALUATION AND DEFINITION OF IDEAL TEXTURE PROFILE IN PETIT SUISSE CHEESE

João Deus Souza Carneiro; Gomes, U. J.; Ana Carla Marques Pinheiro; Telma Melo Brandão; Patricia Pereira; Vanessa Rios de Souza

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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EVALUATION AND DEFINITION OF IDEAL TEXTURE PROFILE IN PETIT SUISSE CHEESE

João Deus Souza Carneiro ¹ ; Gomes, U. J. ; Ana Carla Marques Pinheiro ¹ ; Telma Melo Brandão ² ; Patricia Pereira ¹ ; Vanessa Rios de Souza ¹

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João Deus Souza Carneiro et al. EVALUATION AND DEFINITION OF IDEAL TEXTURE PROFILE IN PETIT SUISSE CHEESE. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/evaluation-and-definition-of-ideal-texture-profile-in-petit-suisse-cheese?lang=en>. Acesso em: 18 Ago. 2026. Copy citation

João Deus Souza Carneiro, 2022, EVALUATION AND DEFINITION OF IDEAL TEXTURE PROFILE IN PETIT SUISSE CHEESE. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/evaluation-and-definition-of-ideal-texture-profile-in-petit-suisse-cheese?lang=en>. Copy citation

João Deus Souza Carneiro. (2022, May). EVALUATION AND DEFINITION OF IDEAL TEXTURE PROFILE IN PETIT SUISSE CHEESE. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

João Deus Souza Carneiro, EVALUATION AND DEFINITION OF IDEAL TEXTURE PROFILE IN PETIT SUISSE CHEESE. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/evaluation-and-definition-of-ideal-texture-profile-in-petit-suisse-cheese?lang=en Copy citation

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¹ Universidade Federal de Lavras ;

² Departamento Ciência dos Alimentos / Universidade Federal de Lavras

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Sensory and Consumer Science

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