Desenvolvimento e aplicação de uma metodologia de harmonização de azeites de oliva extra virgem com diferentes preparações cárneas

dc.contributor.advisor	Machado, Isabel Cristina Kasper
dc.contributor.author	Pinto, Gustavo Corrêa
dc.date.accessioned	2021-09-28T19:11:30Z
dc.date.accessioned	2022-09-22T19:44:40Z
dc.date.available	2021-09-28T19:11:30Z
dc.date.available	2022-09-22T19:44:40Z
dc.date.issued	2017-07-31
dc.identifier.uri	https://hdl.handle.net/20.500.12032/64469
dc.description.abstract	This work aimed to analyze the sensory characteristics of monovariet olive oils with different types of meat prepared in different cooking methods, in order to understand if, through the harmonization of oil and food, which oil would be more suitable for each type of food. The harmonizing method developed in this study shows that the combination of olive oil, food and seasoning are the harmonies that received higher notes in the perfect harmony scales in an expert panel.	en
dc.description.sponsorship	Nenhuma	pt_BR
dc.language	pt_BR	pt_BR
dc.publisher	Universidade do Vale do Rio dos Sinos	pt_BR
dc.rights	openAccess	pt_BR
dc.subject	Azeite de oliva	pt_BR
dc.subject	Olive oil	en
dc.title	Desenvolvimento e aplicação de uma metodologia de harmonização de azeites de oliva extra virgem com diferentes preparações cárneas	pt_BR
dc.type	Dissertação	pt_BR

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