Variations in product-related parameters during the standardised manufacture of a semi-dry fermented sausage

Meat Science

Volumn 69, Issue 2, 2005, Pages 283-287

  Houben, J H ^a   Van't Hooft, B J ^b  

^a UTRECHT UNIVERSITY   (Netherlands)

^b Meester Stegeman cv   (Netherlands)

Author keywords

Acidification; Fermented sausage; Strain at fracture; Stress at fracture; Water activity; Weight loss; Young's modulus

Indexed keywords

FERMENTED SAUSAGES; STRAIN AT FRACTURE; WATER-ACTIVITY; WEIGHT LOSS;

ACIDITY; ATMOSPHERIC HUMIDITY; BACTERIA; ELASTIC MODULI; FERMENTATION; FLAVORS; PH EFFECTS; STANDARDIZATION; STRAIN; STRESS ANALYSIS;

MEATS;

EID: 5744243906     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.07.009     Document Type: Article

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