TY  - JOUR
AU  - Herrero Herranz, Ana María
AU  - Ordóñez Pereda, Juan Antonio
AU  - Romero De Ávila Hidalgo, María Dolores
AU  - Herranz Hernández, María Beatriz
AU  - Hoz Perales, Lorenzo De La
AU  - Cambero Rodríguez, María Isabel
PY  - 2007
DO  - 10.1016/j.meatsci.2007.03.022
SN  - 0309-1740
UR  - https://hdl.handle.net/20.500.14352/93425
T2  - Meat Science
AB  - In order to assess its usefulness for monitoring textural properties of dry fermented sausages (chorizo, salchichon, salami, fuet and mini-fuet) the determination of breaking strength (BS) was evaluated. Texture profile analysis (TPA) and...
LA  - eng
M2  - 331
PB  - Elsevier
KW  - Tensile test
KW  - Texture profile analysis
KW  - Breaking strength
KW  - Dry fermented sausages
TI  - Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physicochemical characteristics.
TY  - journal article
VL  - 77
ER  -