Desenvolvimento de linguiça toscana com queijo

Registro completo de metadados
MetadadosDescriçãoIdioma
???dc.contributor.advisor???: dc.contributor.advisorBaldissera, Eliana Maria-
Autor(es): dc.contributor.authorCapeletto, Elysane-
Autor(es): dc.contributor.authorDamo, Jéssica Caroline-
Autor(es): dc.contributor.authorBinko, Keli Tamires Chaves-
Data de aceite: dc.date.accessioned2012-10-30T19:13:06Z-
Data de aceite: dc.date.accessioned2017-03-17T13:40:27Z-
Data de disponibilização: dc.date.available2012-10-30T19:13:06Z-
Data de disponibilização: dc.date.available2017-03-17T13:40:27Z-
Data de envio: dc.date.issued2012-10-30-
Fonte completa do material: dc.identifierhttp://repositorio.roca.utfpr.edu.br/jspui/handle/1/475-
???dc.identifier.citation???: dc.identifier.citationCAPELETTO, Elysane; DAMO, Jéssica Caroline; BINKO, Keli Tamires Chaves. Desenvolvimento de Linguiça toscana com queijo. 2011. 56 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Medianeira, 2011.pt_BR
Fonte: dc.identifier.urihttp://www.educapes.capes.gov.br/handlecapes/167024-
Resumo: dc.description.abstractThe meat has exceptional organoleptic characteristics associated with its nutritional value, convert it into a food of animal origin most valued by consumers. This work has as objective to report the development of Tuscany sausage with cheese. The practice of preparing formulations followed the standard procedure for the preparation of sausage from Tuscany. The results of microbiological and physical chemistry were within normal limits required by law, qualifying products made fit for human consumption. The sensory evaluation was also performed satisfactorily and attributes for appearance, aroma, flavor, texture, the average achieved by the 8 samples showed no significant differences. Only the color attribute significant difference in the formulations F3 and F8. Levels of acceptability in the product is accepted by a large proportion of untrained tasters. With the presented results it is concluded that the Tuscan sausage with different formulations of cheeses is a good product.pt_BR
Palavras-chave: dc.subjectAlimentos - Análisept_BR
Palavras-chave: dc.subjectCarne de Porcopt_BR
Palavras-chave: dc.subjectFood - Analysispt_BR
Palavras-chave: dc.subjectPorkpt_BR
Título: dc.titleDesenvolvimento de linguiça toscana com queijopt_BR
Tipo de arquivo: dc.typeoutropt_BR
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