Effects of Thermal Processing Methods on the Quality and Oxidation Characteristics of Pork
YUAN Jing, FENG Meiqin, SUN Jian
(1. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing 210038, China)
YUAN Jing, FENG Meiqin, SUN Jian. Effects of Thermal Processing Methods on the Quality and Oxidation Characteristics of Pork[J]. FOOD SCIENCE, 2023, 44(21): 114-120.