Application of PCA method for characterisation of textural properties of selected ready-to-eat meat products

Author:

Probola Grzegorz,Zander Lidia

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages;Ambrosiadis;Meat Science,2003

2. AOAC (1990). Official methods of analysis of the Association of Official Analytical Chemists (15th ed.). Washington, DC, USA.

3. Multivariate data analysis of Cavourmas – a Greek cooked meat product;Arvanitoyannis;Meat Science,2000

4. Texture profile analysis;Bourne;Food Technology,1978

5. Correlations of sensory and instrumental evaluations of roast beef texture;Brady;Journal of Food Science,1985

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