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Changes in Temperature Profile, Texture and Color of Pork Loin Chop during Pan-frying
  • 期刊名称：Journal of Food Research
  • 时间：0
  • 页码：184-191
  • 相关项目：应用蛋白质组学研究宰后僵直阶段肉的嫩化
作者： Chunbao Li|Yuxiang Hu|Lin Tang|Yuyu Dong|Anguo Teng|Xinglian Xu|Baocai Xu|Guanghong Zhou|
同期刊论文项目
应用蛋白质组学研究宰后僵直阶段肉的嫩化
期刊论文 10 获奖 2 著作 1
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