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

Sussy Cordon Diaz; Luz Indira Sotelo Diaz; Sara Victoria Angel Rendon; Annamaria Filomena Ambrosio

doi:10.1016/j.ijgfs.2019.100164

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

Sussy Cordon Diaz (undergradstudent)
, Luz Indira Sotelo Diaz (Correspondent Author)
, Sara Victoria Angel Rendon (masterstudent)
, Annamaria Filomena Ambrosio (Second Author)

Grupo de Investigación en Alimentación, Gestión de procesos y Servicio

Research output: Contribution to journal › Article › peer-review

30 Scopus citations

Translated title of the contribution	Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour
Original language	Undefined/Unknown
Pages (from-to)	1-7
Number of pages	6
Journal	International Journal Of Gastronomy And Food Science
DOIs	https://doi.org/10.1016/j.ijgfs.2019.100164
State	Published - 19 Jun 2019

Article Classification

Full research article

Indexación Internacional (Artículo)

SCOPUS

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Q2

ISI- Q Quartil

Ninguno

Categoría Publindex

Ninguno

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10.1016/j.ijgfs.2019.100164License: CC BY-ND

https://www.sciencedirect.com/science/article/pii/s1878450x18301768License: CC BY-ND

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

@article{48c4bf53d60e49c1a029492e1e3ee8ae,

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

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

year = "2019",

month = jun,

day = "19",

doi = "10.1016/j.ijgfs.2019.100164",

language = "Indefinido/desconocido",

pages = "1--7",

journal = "International Journal Of Gastronomy And Food Science",

issn = "1878-4518",

}

Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour. / Cordon Diaz, Sussy (undergradstudent); Sotelo Diaz, Luz Indira (Correspondent Author); Angel Rendon, Sara Victoria (masterstudent) et al.
In: International Journal Of Gastronomy And Food Science, 19.06.2019, p. 1-7.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour

AU - Sotelo Diaz, Luz Indira

AU - Filomena Ambrosio, Annamaria

A2 - Cordon Diaz, Sussy

A2 - Angel Rendon, Sara Victoria

PY - 2019/6/19

Y1 - 2019/6/19

U2 - 10.1016/j.ijgfs.2019.100164

DO - 10.1016/j.ijgfs.2019.100164

M3 - Artículo

SN - 1878-4518

SP - 1

EP - 7

JO - International Journal Of Gastronomy And Food Science

JF - International Journal Of Gastronomy And Food Science

ER -

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

Article Classification

Indexación Internacional (Artículo)

Scopus-Q Quartil

ISI- Q Quartil

Categoría Publindex

Access to Document

Projects

Diseño De Productos V Gama A Partir De Desarrollos Gastronómicos Con Carne De Cerdo Para Su Inclusión En Raciones De Campaña

Cite this