Assessing the quality of dry sausages using fluorescence spectroscopy, physico-chemical, and dynamic testing rheology: A preliminary study.

Sangaré M, Traoré L, Chèné C, Karoui R.

DOI: 10.1111/jtxs.12711
Published: 2022-08-03
Container: J Texture Stud
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1111/jtxs.12711,
  title = {Assessing the quality of dry sausages using fluorescence spectroscopy, physico-chemical, and dynamic testing rheology: A preliminary study.},
  author = {Sangaré M and  Traoré L and  Chèné C and  Karoui R.},
  year = {2022},
  journal = {J Texture Stud},
  doi = {10.1111/jtxs.12711},
  url = {https://doi.org/10.1111/jtxs.12711}
}

RIS

TY  - JOUR
TI  - Assessing the quality of dry sausages using fluorescence spectroscopy, physico-chemical, and dynamic testing rheology: A preliminary study.
AU  - Sangaré M
AU  -  Traoré L
AU  -  Chèné C
AU  -  Karoui R.
PY  - 2022
JO  - J Texture Stud
DO  - 10.1111/jtxs.12711
UR  - https://doi.org/10.1111/jtxs.12711
ER  -

APA

M, S., L, T., C, C., & R., K. (2022). Assessing the quality of dry sausages using fluorescence spectroscopy, physico-chemical, and dynamic testing rheology: A preliminary study.. J Texture Stud. https://doi.org/10.1111/jtxs.12711

Source records

europe-pmc · retrieved 2026-09-26T01:17:27.129Z
hal · retrieved 2026-09-26T01:17:27.162Z