红烧肉制作过程中脂肪氧化和脂肪酸组成的变化

顾伟钢，张进杰，姚燕佳，纪蓉，叶兴乾，陈健初

Lipid Oxidation and Fatty Acid Composition Change during the Processing of Stewed Pork

GU Wei-gang，ZHANG Jin-jie，YAO Yan-jia，JI Rong，YE Xing-qian，CHEN Jian-chu

食品科学 . 2011, (17): 76 -80 . DOI: 10.7506/spkx1002-6630-201117014