Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

  1. Dolores Romero de Ávila, M.
  2. Isabel Cambero, M.
  3. Ordóñez, J.A.
  4. de la Hoz, L.
  5. Herrero, A.M.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2014

Volume: 98

Issue: 2

Pages: 310-315

Type: Article

DOI: 10.1016/J.MEATSCI.2014.05.003 GOOGLE SCHOLAR
Data source: Scopus