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High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis.

Journal Title:
Meat science.
Journal Volume/Issue:
Nov 2003. v. 65 (3)
Main Author:
Mor-Mur, M.
Other Authors:
Yuste, J.
Format:
Article
Language:
English
Subjects:
sausages
cooked foods
high pressure treatment
dosage
temperature
heat treatment
pasteurization
meat quality
cooking quality
color
texture
sensory evaluation
appearance (quality)
taste
View in NAL's Catalog:
IND23342279