Ohmic cooking: Application of a novel technology in pork...

International Journal of Gastronomy and Food Science 2019 / 10 Vol. 17

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

Ángel-Rendón, Sara Victoria, Filomena-Ambrosio, Annamaria, Cordon-Díaz, Sussy, Benítez-Sastoque, Edgar Ricardo, Sotelo-Díaz, Luz Indira
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
17
Language:
english
Journal:
International Journal of Gastronomy and Food Science
DOI:
10.1016/j.ijgfs.2019.100164
Date:
October, 2019
File:
PDF, 657 KB
english, 2019
Conversion to is in progress
Conversion to is failed