2013. Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese - doi: 10.4025/actascitechnol.v35i3.12794. Acta Scientiarum. Technology. 35, 3 (fev. 2013), 445–450. DOI:https://doi.org/10.4025/actascitechnol.v35i3.12794.