QUALITY EVALUATION OF CAMEMBERT-TYPE CHEESE PRODUCED WITH DIFFERENTS "STARTERS CULTURES" ABOUT PHYSICOCHEMICAL, INSTRUMENTAL AND SENSORY ASPECTS

Alessandro  Nogueira; Jessica Caroline Bigaski Ribeiro

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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QUALITY EVALUATION OF CAMEMBERT-TYPE CHEESE PRODUCED WITH DIFFERENTS "STARTERS CULTURES" ABOUT PHYSICOCHEMICAL, INSTRUMENTAL AND SENSORY ASPECTS

Alessandro Nogueira ¹ ; Jessica Caroline Bigaski Ribeiro ²

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Alessandro Nogueira; Jessica Caroline Bigaski Ribeiro. QUALITY EVALUATION OF CAMEMBERT-TYPE CHEESE PRODUCED WITH DIFFERENTS "STARTERS CULTURES" ABOUT PHYSICOCHEMICAL, INSTRUMENTAL AND SENSORY ASPECTS. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/quality-evaluation-of-camembert-type-cheese-produced-with-differents-starters-cu?lang=en>. Acesso em: 02 Out. 2026. Copy citation

Alessandro Nogueira, 2022, QUALITY EVALUATION OF CAMEMBERT-TYPE CHEESE PRODUCED WITH DIFFERENTS "STARTERS CULTURES" ABOUT PHYSICOCHEMICAL, INSTRUMENTAL AND SENSORY ASPECTS. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/quality-evaluation-of-camembert-type-cheese-produced-with-differents-starters-cu?lang=en>. Copy citation

Alessandro Nogueira. (2022, May). QUALITY EVALUATION OF CAMEMBERT-TYPE CHEESE PRODUCED WITH DIFFERENTS "STARTERS CULTURES" ABOUT PHYSICOCHEMICAL, INSTRUMENTAL AND SENSORY ASPECTS. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Alessandro Nogueira, QUALITY EVALUATION OF CAMEMBERT-TYPE CHEESE PRODUCED WITH DIFFERENTS "STARTERS CULTURES" ABOUT PHYSICOCHEMICAL, INSTRUMENTAL AND SENSORY ASPECTS. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/quality-evaluation-of-camembert-type-cheese-produced-with-differents-starters-cu?lang=en Copy citation

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¹ Universidade Estadual de Ponta Grossa ;

² Universidade Federal do Paraná

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Sensory and Consumer Science

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