The Influence of Low-Temperature and Long-Time Cooking on the Quality of Pork Products

WANG JingFan,HUANG Feng,SHEN QingShan,WEN YanTao,GUO ZhiGang,JING XiaoLiang,ZHANG ChunHui

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Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (3) : 643-652. DOI: 10.3864/j.issn.0578-1752.2021.03.017
FOOD SCIENCE AND ENGINEERING

The Influence of Low-Temperature and Long-Time Cooking on the Quality of Pork Products

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2021, 54(3): 643-652 https://doi.org/10.3864/j.issn.0578-1752.2021.03.017

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