Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L∗a∗b∗ and the Hunter lab systems with illuminants D65 and C-Reference-Cited by-同舟云学术

Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L∗a∗b∗ and the Hunter lab systems with illuminants D65 and C

Published:1997-08 Issue:4 Volume:46 Page:313-318
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ansorena D.,De Peña M.P.,Astiasarán I.,Bello J.

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausage prepared using “back slopping”;Alley;Meat Science,1992

2. Optical properties;Calvo,1996

3. The colour of chicken and pork meat loaf with added cured bovine blood as evaluated by the Rab, Hunter Lab, L∗, a∗, b∗ and X Y Z CIE systems;Ferreira;Revista Espańola de Ciencia y Tecnología de Alimentos,1994

4. 38th ICoMST;Gago-Gago,1992

5. Partial replacement of sodium chloride with potassium chloride in dry fermented sausage: influence on carbohydrate fermentation and the nitrosation process;Ibañez;Meat Science,1995

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