Instrumental texture and sensory characteristics of cod frankfurter sausages

International Journal of Food Properties

Volumn 12, Issue 3, 2009, Pages 625-643

  Cardoso, Carlos M L ^a   Mendes, Rogério ^a   Nunes, Maria L ^a  

^a Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

Author keywords

Carrageenan; Cod sausage; Colour; Pea protein; Salt; Sensory analysis; Sodium bicarbonate; Texture

Indexed keywords

CARRAGEENAN; COD SAUSAGE; COLOUR; PEA PROTEIN; SENSORY ANALYSIS; SODIUM BICARBONATE;

CARBONATES; COLOR; PH EFFECTS; SODIUM CHLORIDE; TEXTURES;

MEATS;

PISUM SATIVUM;

EID: 70449581139     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910801992959     Document Type: Article

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