A method for the analysis and control of sensory properties during processing - Application to the dry sausage process

Food Control

Volumn 15, Issue 5, 2004, Pages 341-349

  Curt, Corrine ^a   Trystram, G ^b   Nogueira Terrones, H ^c   Hossenlopp, J ^a  

^a CEMAGREF   (France)

^b AGROPARISTECH   (France)

^c Instituto Tecnologico de Tuxtepec   (Mexico)

Author keywords

Dry sausage; Human decision; Process control; Sensory quality

Indexed keywords

ARTICLE; CONTROL SYSTEM; CONTROLLED STUDY; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD CONTROL; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD SPOILAGE; FREEZE DRYING; MEAT INDUSTRY; METHODOLOGY; PROCESS CONTROL; QUALITY CONTROL; SENSORY ANALYSIS;

EID: 1842505689     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(03)00084-7     Document Type: Article

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