Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values...

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Detalles Bibliográficos
Autores principales: Shin, Sun-Hwa, Choi, Won-Seok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8277178/
https://www.ncbi.nlm.nih.gov/pubmed/34291220
http://dx.doi.org/10.5851/kosfa.2021.e26

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8277178/
https://www.ncbi.nlm.nih.gov/pubmed/34291220
http://dx.doi.org/10.5851/kosfa.2021.e26

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