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

Meat Science

Volumn 65, Issue 3, 2003, Pages 1187-1191

  Mor Mur, M ^a   Yuste, J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Colour; Cooked sausages; High pressure processing; Sensory analysis; Texture; Yield

Indexed keywords

COLOR; HEAT TREATMENT; PRESSURE EFFECTS; TEXTURES;

SENSORY ANALYSIS;

MEATS;

EID: 0037705704     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00013-5     Document Type: Article

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