Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour - Concepedia

Concepedia

Publication | Open Access

Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour

DOI Full Paper Access

30

Citations

66

References

2019

Year

Sara Victoria Ángel-Rendón, Annamaría Filomena-Ambrosio, Sussy Cordon-Díaz, Édgar Benítez, Luz Indira Sotelo Díaz

International Journal of Gastronomy and Food Science

Meat PackagingOhmic CookingNovel TechnologyFood EngineeringOhmic HeatingFood QualityFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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