Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

Published 2008 View Full Article

Authors

Keywords

Journal

MEAT SCIENCE

Volume 80, Issue 3, Pages 690-696

Publisher

Elsevier BV

Online

2008-03-17

DOI

10.1016/j.meatsci.2008.03.008

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