Relationship between Physico-chemical Indexes of Lard and LF-NMR Characteristics during Frying Process
ZHAO Ting-ting, WANG Xin*, LIU Bao-lin, LU Hai-yan
FOOD SCIENCE . 2014, (23): 7 -13 .  DOI: 10.7506/spkx1002-6630-201423002