Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter

Journal of the Science of Food and Agriculture

Volumn 84, Issue 14, 2004, Pages 1861-1870

  Shirsat, Nicky ^a   Brunton, Nigel P ^a   Lyng, James G ^a   McKenna, Brian ^a   Scannell, Amalia ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Colour; Meat emulsion batter; Ohmic heating; Sensory analysis; Texture

Indexed keywords

EID: 2942646933     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1869     Document Type: Article

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