Concepedia

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

Brian D. Tobin, Maurice G. O’Sullivan, Ruth M. Hamill, Joseph P. Kerry

Meat Science · 2012 · 163 citations · 46 references

DOI

Concepts

References

46

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS

Halliday J.H. MacFie, N. Bratchell, Keith Greenhoff et al. · Journal of Sensory Studies · 1989 · 1.8K citations

, , +10

Multivariate Analysis of Quality. An Introduction

Harald A. Martens · Measurement Science and Technology · 2001 · 734 citations

, , +16

Salt and hypertension

Lewis K. Dahl · American Journal of Clinical Nutrition · 1972 · 651 citations

, , +17

Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

E. B. Hughes, Susana Cofrades, D.J. Troy · Meat Science · 1997 · 400 citations

, , +9