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Evaluation of the physico-chemical, rheological and sensory characteristics of commercially available frankfurters in Spain and consumer preferences.

Journal Title:
Meat science.
Journal Volume/Issue:
2004 Aug., v. 67, no. 4
Main Author:
Gonzalez-Vinas, M.A.
Other Authors:
Caballero, A.B., Gallego, I., and Garcia Ruiz, A.
Format:
Article
Language:
English
Subjects:
hot dogs
beef
pork
chicken meat
turkey meat
ingredients
food packaging
physicochemical properties
rheological properties
sensory properties
sensory evaluation
texture
shear strength
flavor
odors
mouthfeel
taste sensitivity
appearance (quality)
color
consumer preferences
food choices
food acceptability
View in NAL's Catalog:
IND43632862