TY  - JOUR
AU  - Herrero Herranz, Ana María
AU  - Hoz Perales, Lorenzo De La
AU  - Ordóñez, José Antonio
AU  - Herranz Hernández, María Beatriz
AU  - Romero De Ávila Hidalgo, María Dolores
AU  - Cambero Rodríguez, María Isabel
PY  - 2008
DO  - 10.1016/j.meatsci.2008.03.008
SN  - 0309-1740
UR  - https://hdl.handle.net/20.500.14352/92869
T2  - Meat Science
AB  - The possibilities of using breaking strength (BS) and energy to fracture (EF) for monitoring textural properties of some cooked meat sausages (chopped, mortadella and galantines) were studied. Texture profile analysis (TPA), folding test and...
LA  - eng
M2  - 690
KW  - Tensile test
KW  - Texture profile analysis
KW  - Breaking strength
KW  - Energy to fracture
KW  - Folding test
KW  - Cooked meat sausages
TI  - Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics.
TY  - journal article
VL  - 80
ER  -