Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach - Concepedia

Concepedia

Publication | Open Access

Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach

DOI Full Paper Access

80

Citations

60

References

2020

Year

Sara Victoria Ángel-Rendón, Annamaría Filomena-Ambrosio, María Hernández‐Carrión, Empar Llorca, Isabel Hernando, Amparo Quiles, Luz Indira Sotelo Díaz

Food ChemistryPhysicochemical ApproachMeat PackagingFood AnalysisDifferent Cooking MethodsPork MeatFood EngineeringMeat QualityFood QualityMeat ScienceFood SafetyHealth Sciences

References

	Year	Citations

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