Open AccessEffect of the incorporation of orange peel on physicochemical, textural and sensory properties of cooked sausages
Author(s) -
Sonia Hernández García,
Norma Güemes Vera,
México de Estudios Superiores de Tecnológico Ecatepec
Publication year - 2010
Publication title -
nacameh
Language(s) - English
Resource type - Journals
ISSN - 2007-0373
DOI - 10.24275/uam/izt/dcbs/nacameh/2010v4n1/hernandezg
Subject(s) - orange (colour) , food science , sensory system , chemistry , psychology , cognitive psychology