Concepedia

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

G. Barbieri, G. Barbieri, Monica Bergamaschi, Ge. Barbieri, Ge. Barbieri, Marco Franceschini

Meat Science · 2013 · 20 citations · 7 references

DOI

Concepts

References

7

TEXTURE PROFILE ANALYSIS

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

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 873 citations

, , +17

Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride

Claudia Nakamura Horita, Marcelo Antônio Morgano, Renata M.S. Celeghini et al. · Meat Science · 2011 · 192 citations

, , +9

Reference methods supported by OECD and their use in Mediterranean meat products

Karl‐Otto Honikel · Food Chemistry · 1997 · 108 citations

, , +4

Incorporation of sardine surimi in Bologna sausage containing different fat levels

Marta Cavestany, F. Jiménez‐Colmenero, M.T. Solas et al. · Meat Science · 1994 · 96 citations

, , +14