Control of Lightness and Firmness of Cold and Reheated Frankfurter-Type Sausages Using Different Spectroscopic Methods Applied to Raw Batter-Reference-Cited by-同舟云学术

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Control of Lightness and Firmness of Cold and Reheated Frankfurter-Type Sausages Using Different Spectroscopic Methods Applied to Raw Batter

Published:2007-03 Issue:2 Volume:72 Page:E64-E72
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Egelandsdal B.,Dingstad G.I.,Tøgersen G.,Hildrum K.I.

Publisher

Wiley

Subject

Food Science

Reference33 articles.

1. Characterization of different strains of broiler chicken by carcass measurements, chemical and physical parameters and NIRS on breast muscle

2. CIE . 1986 . 2nd ed. Vienna: Commision International de l'Eclairage.

3. Identification of animal meat muscles by visible and near infrared reflectance spectroscopy

4. Modeling methods for crossed mixture experiments—a case study from sausage production

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