Palavra-chave: SENSORY EVALUATION

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