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

Luz Indira Sotelo Diaz; Sara Victoria Angel Rendon; Annamaria Filomena Ambrosio; Empar Llorca Martínez; Amparo Quiles Chulia; Isabel Hernando Hernando; María Hernández Carrión

doi:10.1016/j.meatsci.2020.108089

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

Luz Indira Sotelo Diaz (Correspondent Author)
, Sara Victoria Angel Rendon (First Author)
, Annamaria Filomena Ambrosio (Second Author)
, Empar Llorca Martínez (Another Number Author)
, Amparo Quiles Chulia (Another Number Author)
, Isabel Hernando Hernando (Another Number Author)
, María Hernández Carrión (Third Author)

Grupo de Investigación en Alimentación, Gestión de procesos y Servicio

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

83 Scopus citations

Translated title of the contribution	Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach
Original language	Undefined/Unknown
Pages (from-to)	1-9
Number of pages	8
Journal	Meat Science
DOIs	https://doi.org/10.1016/j.meatsci.2020.108089
State	Published - 4 May 2020

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Full research article

Indexación Internacional (Artículo)

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Q1

ISI- Q Quartil

Q1

Categoría Publindex

A1

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10.1016/j.meatsci.2020.108089License: CC BY-ND

https://doi.org/10.1016/j.meatsci.2020.108089License: 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{a22d3916d2c74dfc984961640305abe2,

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

author = "\{Sotelo Diaz\}, \{Luz Indira\} and \{Angel Rendon\}, \{Sara Victoria\} and \{Filomena Ambrosio\}, Annamaria and \{Llorca Mart{\'i}nez\}, Empar and \{Quiles Chulia\}, Amparo and \{Hernando Hernando\}, Isabel and \{Hern{\'a}ndez Carri{\'o}n\}, Mar{\'i}a",

year = "2020",

month = may,

day = "4",

doi = "10.1016/j.meatsci.2020.108089",

language = "Indefinido/desconocido",

pages = "1--9",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier Ltd",

}

TY - JOUR

T1 - Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach

AU - Sotelo Diaz, Luz Indira

AU - Angel Rendon, Sara Victoria

AU - Filomena Ambrosio, Annamaria

AU - Llorca Martínez, Empar

AU - Quiles Chulia, Amparo

AU - Hernando Hernando, Isabel

AU - Hernández Carrión, María

PY - 2020/5/4

Y1 - 2020/5/4

U2 - 10.1016/j.meatsci.2020.108089

DO - 10.1016/j.meatsci.2020.108089

M3 - Artículo

SN - 0309-1740

SP - 1

EP - 9

JO - Meat Science

JF - Meat Science

ER -

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

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