OpenAGRICOLA

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