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

✍ Scribed by A.M. Herrero; J.A. Ordóñez; Romero de Avila; B. Herranz; L. de la Hoz; M.I. Cambero

• Book ID: 116737098
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 171 KB
• Volume: 77
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.03.022