Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna-Reference-Cited by-同舟云学术

Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna

Published:2013-07 Issue:3 Volume:94 Page:336-340
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Barbieri G.,Bergamaschi M.,Barbieri Ge.,Franceschini M.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

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2. Annual Report;ASSICA,2011

3. Production technology of PGI Mortadella Bologna sausages: effect of swine diet and storage conditions on the quality of frozen material and sausages;Bergamaschi;Industria Conserve,2003

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

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