Tables index

From

Physicochemical Evaluation and Labeling of Whipping Cream Commercialized in Southern Brazil

Evelin Sabrina Gonçalves, Márcio Rogério Leonhardt, Nathane Laís Schio, Hans Fröder, Creciana Maria Endres

Journal of Food and Nutrition Research. 2024, 12(8), 373-381 doi:10.12691/jfnr-12-8-2
  • Table 1. Statistical analysis of the acidity and fat in the whipping cream evaluated
  • Table 2. List of ingredients of the whipping creams evaluated
  • Table 3. Allergen, gluten, and lactose declaration of the whipping creams evaluated
  • Table 4. Nutritional information of the brands of whipping cream evaluated
  • Table 5. Regulatory agency for industrial inspection
  • Table 6. Conservation and expiration date of the whipping creams evaluated
  • Table 7. Whipped cream test of the evaluated whipping creams
  • Table 8. Sensory characteristics of the whipping cream