TY - GEN 
AU - Ángel Rendón, Sara V.
AU - Filomena Ambrosio, Annamaria
AU - Hernández Carrión, María
AU - EmparLlorca
AU - Hernando, Isabel
AU - Quiles, Amparo
AU - Sotelo Díaz, Indira
PY - 2020
SN - 0309-1740
UR - http://hdl.handle.net/10818/52170
AB - The influences of four different cooking methods—pan, ohmic, vacuum and sous vide—were studied with regard to the microstructural, sensorial and physicochemical characteristics of pork meat. The end point temperature to all cooking methods was 70 °C....
AB - Se estudiaron las influencias de cuatro metodos de coccion diferentes: sarten, ohmica, vacio y sous vide, con respecto a las caracteristicas microestructurales, sensoriales y fisicoquimicas de la carne de cerdo. La temperatura de punto final para...
LA - eng
PB - Meat science
KW - Ohmic cooking
KW - Sous videVacuum
KW - Cooking Pork
KW - Meat
KW - MicrostructureCATA
TI - Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach
DO - 10.1016/j.meatsci.2020.108089
ER -