Transference of lutein during cheese making, color stability, and sensory acceptance of Prato cheese;Transferência de luteína na fabricação de queijo prato, estabilidade da cor e aceitação sensorial

Ciencia e Tecnologia de Alimentos

Volumn 33, Issue SUPPL. 1, 2013, Pages 81-88

  Kubo, Mirian Tiaki Kaneiwa ^a   Maus, Diogo ^a   Xavier, Ana Augusta Odorissi ^a   Mercadante, Adriana Zerlotti ^a   Viotto, Walkiria Hanada ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Color; Lutein; Prato cheese

Indexed keywords

EID: 84875190818     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612013000500013     Document Type: Article

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