Evaluation of the effects of ohmic and vacuum cooking on the sensorial and physicochemical properties of pork meat (short shank)

Research output: Products of activities related to the Training of Human Resources › Master's Degree Project

Translated title of the contribution	Evaluation of the effects of ohmic and vacuum cooking on the sensorial and physicochemical properties of pork meat (short shank)
Original language	Undefined/Unknown
Place of Publication	Colombia
State	Published - 5 May 2020

Diseño De Productos V Gama A Partir De Desarrollos Gastronómicos Con Carne De Cerdo Para Su Inclusión En Raciones De Campaña
Sotelo Diaz, L. I. (PI), Filomena Ambrosio, A. (Researcher), Gaviria Arbelaez, C. H. (Asesor), Salgado Rohner, C. J. (Researcher), Zambranomoreno, D. C. (Asesor), Cruztunjuelo, S. M. (Young researcher), Lombanasanchez, J. N. (Researcher) & Gonzálezmartínez, N. A. (Auxproject)
12/08/16 → 12/12/18
Project: Project Research

Cite this

@mastersthesis{df899c30122240bd8208bf6ec39e8ee9,

title = "Evaluation of the effects of ohmic and vacuum cooking on the sensorial and physicochemical properties of pork meat (short shank)",

author = "\{Sotelo Diaz\}, \{Luz Indira\} and \{Angel Rendon\}, \{Sara Victoria\} and \{Filomena Ambrosio\}, Annamaria",

year = "2020",

month = may,

day = "5",

language = "Indefinido/desconocido",

}

Research output: Products of activities related to the Training of Human Resources › Master's Degree Project