Sensory properties of smoked pork loin as determined by applied additives
Authors examined the effects of SUPRO 595 and GRINSTED™ Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoelectric tristimulus colorimeter (the MOM Color - D...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Belgrade - Faculty of Agriculture, Belgrade
2003-01-01
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| Series: | Journal of Agricultural Sciences (Belgrade) |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-8109/2003/1450-81090302179Z.pdf |