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https://hdl.handle.net/1822/61023
Título: | Identifying the geographical origin of Serra da Estrela PDO cheeses using fatty acids profiles |
Autor(es): | Fontes, Luísa Lima, M. J. Reis Bahri, Hamdi Morais, Jorge Sá Veloso, Ana C. A. Lemos, Edite T. Peres, António M. |
Data: | 17-Jun-2019 |
Editora: | Sociedade de Portuguesa de Química (SPQ) |
Citação: | Fontes, Luísa; Lima, M. J. Reis; Bahri, Hamdi; Morais, Jorge Sá; Veloso, Ana C. A.; Lemos, Edite T.; Peres, António M., Identifying the geographical origin of Serra da Estrela PDO cheeses using fatty acids profiles. XX EuroFoodChem Congress (Book of Abstracts). Porto, Portugal, June 17-19, 143, 2019. ISBN: 978-989-8124-26-5 |
Resumo(s): | [Excerpt] Serra da Estrela is a traditional Portuguese cheese with a Protected Designation of Origin (PDO) certification. This cheese is produced from raw ewe’s milk from “Churra Mondegueira” and “Bordaleira” Portuguese autochthonous breeds and coagulated using wild thistle flower (Cynara cardunculus L.), and its production is geographically limited. Serra da Estrela is the most known and popular Portuguese cheese and is appreciated worldwide, being preferentially consumed as a soft cheese, with an average maturation of 30-45 days, although some consumers prefer to consume it as a hard cheese after at least 6 months of storage [1]. [...] |
Tipo: | Resumo em ata de conferência |
URI: | https://hdl.handle.net/1822/61023 |
ISBN: | 978-989-8124-26-5 |
Versão da editora: | http://xxeurofoodchem.eventos.chemistry.pt/ |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_51871_1.pdf | 375,24 kB | Adobe PDF | Ver/Abrir | |
document_51871_2.pdf | 951,94 kB | Adobe PDF | Ver/Abrir |