# Caracterização sensorial e físico-química do queijo tipo Petit Suisse elaborado a base de leite de ovelha com teor reduzido de lactose e diferentes concentrações de gordura e estabilizantes

**Type:** Papers  
**Canonical URL:** https://scholariq.org/papers/caracterizacao-sensorial-e-fisico-quimica-do-queijo-tipo-petit-suisse-elaborado/

## Facts

| Field | Value |
| --- | --- |
| Author Names | Emanoela Regina Matiello,Priscila Fiel Bueno,Vinícius Badia,Gabriela Polmann,Elisandra Rigo,Lucíola Bagatini |
| Citations | 1 |
| Fields | Agricultural and Biological Sciences,Medicine |
| Open Access | true |
| OA Status | green |
| OA URL | https://www.periodicos.udesc.br/index.php/revistacsbea/article/download/7501/6568 |
| OpenAlex ID | https://openalex.org/W2614886764 |
| Type | article |
| Year | 2016 |

## Paper authors

- [Vinícius Badia](https://scholariq.org/researchers/vinicius-badia/)

## Paper journal

- [Revista do Congresso Sul Brasileiro de Engenharia de Alimentos](https://scholariq.org/journals/revista-do-congresso-sul-brasileiro-de-engenharia-de-alimentos/)

## Paper primary topic

- [Consumer Attitudes and Food Labeling](https://scholariq.org/topics/consumer-attitudes-and-food-labeling/)

## Paper topics

- [Consumer Attitudes and Food Labeling](https://scholariq.org/topics/consumer-attitudes-and-food-labeling/)
- [Food Safety and Hygiene](https://scholariq.org/topics/food-safety-and-hygiene/)
- [Culinary Culture and Tourism](https://scholariq.org/topics/culinary-culture-and-tourism/)

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Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.