Porosity determination of Vienna sausages through digital images analysis-Reference-Cited by-同舟云学术

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Porosity determination of Vienna sausages through digital images analysis

Published:2022-12-22 Issue:7 Volume:103 Page:3725-3730
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Blanco‐Lizarazo Carla María¹^ORCID,Ospina Echeverri Juan Camilo¹,Alvarez Hernán²

Affiliation:

1. Colombia Centro de Investigación y Desarrollo Cárnico CI+D Industria de Alimentos Zenú Medellín Colombia

2. Grupo de Investigación Kalman. Departamento de Procesos y Energía, Facultad de Minas Universidad Nacional de Colombia Sede Medellín Colombia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12378

Reference25 articles.

1. Why food microstructure?

2. New dimensions in microstructure of food products

3. Relating food microstructure to sensory quality

4. Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage

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