Texture profile analysis of meat products treated with commercial liquid smoke flavourings

Food Control

Volumn 15, Issue 6, 2004, Pages 457-461

  Martinez, O ^a   Salmeron J ^a   Guillen M D ^a   Casas, C ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Liquid smoke flavourings; Meat products; Texture

Indexed keywords

CARBONYL DERIVATIVE; FLAVORING AGENT; SODIUM CHLORIDE;

ANALYTIC METHOD; ARTICLE; CHEMICAL MODIFICATION; CONTROLLED STUDY; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; HARDNESS; IMMERSION; MEAT; NONHUMAN; PHYSICAL PARAMETERS; SMOKE;

EID: 1842666749     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(03)00130-0     Document Type: Article

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