猪肉烤制过程中脂肪含量和脂肪酸组成的变化

黄业传，李洪军，吴照民，李凤

Changes in Lipid Content and Fatty Acid Composition of Pork during Roasting

HUANG Ye-chuan，LI Hong-jun，WU Zhao-min，LI Feng

食品科学 . 2011, (24): 213 -219 . DOI: 10.7506/spkx1002-6630-201124045