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Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage.

Journal Title:
Meat science.
Journal Volume/Issue:
Oct 2003. v. 65 (2)
Main Author:
Santos, E.M.
Other Authors:
Gonzalez-Fernandez, C., Jaime, I., and Rovira, J.
Format:
Article
Language:
English
Subjects:
sausages
blood
ingredients
cooked foods
traditional foods
food analysis
pH
water activity
moisture content
lipid content
protein content
sugars
ash content
fiber content
sodium
folic acid
sensory properties
sensory evaluation
color
appearance (quality)
odors
flavor
texture
principal component analysis
View in NAL's Catalog:
IND23338413