Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat;Características sensoriais e ácidos graxos de queijo mussarela do leite de vacas mestiças alimentadas com óleo de palma e gordura de coco

Acta Scientiarum - Technology

Volumn 35, Issue 4, 2013, Pages 789-795

  Corradini, Silvana Aparecida da Silva ^a   Madrona, Grasiele Scaramal ^a   de Souza, Nilson Evelázio ^b   Bonafe, Elton Guntendorfer ^a   Carvalho, Camila Barbosa ^a   do Prado, Ivanor Nunes ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

Author keywords

Dairy milk; Fatty acids; Sensory analysis

Indexed keywords

EID: 84885200598     PISSN: 18062563     EISSN: 18078664     Source Type: Journal    
DOI: 10.4025/actascitechnol.v35i4.20158     Document Type: Article

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