Palavra-chave: SENSORY EVALUATION

WILLINGNESS TO BUY WATERMELON ORGANIC FOOD WALL MATERIAL STREPTOCOCCUS THERMOPHILUS CLUSTER ANALYSIS PROBIOTIC CHEESE FRUITS PROBIOTICS SALMONELLA PREFERENCE MAPPING CONSUMER BEHAVIOR BRAZIL HEDONIC SCALE SOYAMILK CONSUMER ATTITUDES CONSUMERS PURCHASE INTENTION SPRAY DRYING GLUTEN FREE FRUIT LACTOBACILLU ACIDOPHILUS LABELLING MUSSEL FLAVOR CHEESE WATERCRESS IRRADIATION PROTEIN HYDROLISIS SENSORY PROPERTIES EXPECTATION RADIATION SOYMILK PINEAPPLE FOOD IRRADIATION COCONUT WATER CHOCOLATE