Sara V Ángel-Rendón - JoVE Visualize

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Meat Science|February 21, 2020

Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approachSara V Ángel-Rendón, Annamaria Filomena-Ambrosio, María Hernández-Carrión, et al.

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Meat Science|February 21, 2020

Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approachSara V Ángel-Rendón, Annamaria Filomena-Ambrosio, María Hernández-Carrión, et al.

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