Effect of Reheating Methods on Volatile Flavor Constituents and Lipid Oxidation in Cooked Pig Ear
ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, LI Dan, LI Xiaoman, WANG Shouwei, CHEN Wenhua
FOOD SCIENCE . 2018, (14): 242 -248 .  DOI: 10.7506/spkx1002-6630-201814036