Characterization of chorizo de Pamplonainstrumental measurements of colour and texture

Food Chemistry

Volumn 69, Issue 2, 2000, Pages 195-200

  Gimeno, Olga ^a   Ansorena, Diana ^a   Astiasarán, Iciar ^a   Bello, José ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Chorizo de Pamplona; CIE L(*)a(*)b(*); Dry fermented sausages; Texture profile analysis

Indexed keywords

ARTICLE; COLOR; FOOD COMPOSITION; FOOD QUALITY; MEAT;

EID: 0034193346     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00239-3     Document Type: Article

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