Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

Meat Science

Volumn 77, Issue 3, 2007, Pages 331-338

  Herrero, A M ^a   Ordonez J A ^a   de Avila, Romero ^a   Herranz, B ^a   de la Hoz, L ^a   Cambero, M I ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Breaking strength; Dry fermented sausages; Tensile test; Texture profile analysis

Indexed keywords

EID: 34547444038     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.03.022     Document Type: Article

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