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International Journal of Food Properties Volume 12, 2009 - Issue 1: Rheology and Texture of Food
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Original Articles

Kinetic Modeling of Texture Properties of Bologna Sausage Under Cooking Conditions

C.R. Chen Agriculture and Agri-Food Canada's Food Research and Development Centre, Casavant Blvd West, St. Hyacinthe, QC, Canada
,
M. Marcotte Agriculture and Agri-Food Canada's Food Research and Development Centre, Casavant Blvd West, St. Hyacinthe, QC, CanadaCorrespondence[email protected]
&
A. Taherian Agriculture and Agri-Food Canada's Food Research and Development Centre, Casavant Blvd West, St. Hyacinthe, QC, Canada
Pages 252-260 | Received 03 Jul 2007, Accepted 06 Jul 2008, Published online: 08 Jul 2010

References

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  • Chen , C.R. , Marcotte , M. and Ramaswamy , H.S. 2004 . A Computer Model To Establish Cooking Cycles for Meat Processing . 23rd Annual Conference of the Institute of Food Thermal Processing Specialists (IFTPS) . February 22–24 2004 . Kissimmee , FL
  • Marcotte , M. , Chen , C.R. , Grabowski , S. , Ramaswamy , H.S. and Piette , G. 2008 . Modelling of Cooking-Cooling Processes for Meat and Poultry Products . International Journal of Food Science and Technology , 43 : 673 – 684 .
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