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
FOOD SCIENCE . 2010, (13): 23 -26 .  DOI: 10.7506/spkx1002-6630-201013006