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 |
Files in this item
| Files | Size | Format | View |
|---|---|---|---|
| Gustavo Corrêa Pinto_.pdf | 861.7Kb | application/pdf | View/ |