LF-NMR Relaxation Characteristics and Fatty Acid Composition of Lard Adulterated with Used Lard
ZHAO Tingting, WANG Xin*, LIU Baolin, LU Haiyan
FOOD SCIENCE . 2015, (1): 6 -12 .  DOI: 10.7506/spkx1002-6630-201501002