猪肉肌间/脂肪组织在蒸煮过程中的脂肪酸组成变化

熊明民，马长伟

Changes in Fatty Acid Composition of Pork Intermuscular Tissues and Adipose Tissues in Stewing

XIONG Ming-min, MA Chang-wei

食品科学 . 2014, (7): 64 -67 . DOI: 10.7506/spkx1002-6630-201407013