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
FOOD SCIENCE . 2011, (17): 76 -80 .  DOI: 10.7506/spkx1002-6630-201117014