TY - THES 
AU - Ángel Rendón, Sara Victoria
PY - 2020
UR - http://hdl.handle.net/10818/47669
AB - In Colombia, pork meat is the third most consumed meat source, and while it is of relatively low consumption compared to other countries in Latin America, it is present in a wide variety of preparations in the country, and it is part of the Colombian...
LA - eng
PB - Universidad de La Sabana
KW - Ohmic cooking
KW - Vacuum cooking
KW - Sous vide cooking
KW - Carne de cerdo
TI - Evaluation of the effects of ohmic and vacuum cooking on the sensorial and physicochemical properties of pork meat (short shank)
ER -