Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

  1. Herrero, A.M.
  2. Ordóñez, J.A.
  3. de Avila, R.
  4. Herranz, B.
  5. de la Hoz, L.
  6. Cambero, M.I.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2007

Alea: 77

Zenbakia: 3

Orrialdeak: 331-338

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2007.03.022 GOOGLE SCHOLAR
Datuen iturria: Scopus