Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

  1. Herrero, A.M.
  2. de la Hoz, L.
  3. Ordóñez, J.A.
  4. Herranz, B.
  5. Romero de Ávila, M.D.
  6. Cambero, M.I.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2008

Volume: 80

Issue: 3

Pages: 690-696

Type: Article

DOI: 10.1016/J.MEATSCI.2008.03.008 GOOGLE SCHOLAR
Data source: Scopus