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

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

• Book ID: 116737377
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 219 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.03.008