油煎过程中猪排质构及感官品质的变化

张维益，李春保*,徐幸莲，韩衍青，周光宏

Changes in Texture and Sensory Quality of Pork Chops during Frying Process

ZHANG Wei-yi，LI Chun-bao*，XU Xing-lian，HAN Yan-qing，ZHOU Guang-hong

食品科学 . 2010, (13): 23 -26 . DOI: 10.7506/spkx1002-6630-201013006