Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time
Release time:2024-01-02Hits:
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Impact Factor:
1.669
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Affiliation of Author(s):
食品科技学院
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Journal:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Co-author:
李影球,李春保,李贺,蔺茜莎,邓绍林,周光宏
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Document Code:
n6o3zkasvuoqg8wlp6rpwcngkq0jxo7f
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Volume:
51
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Issue:
2
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Page Number:
359-369
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Translation or Not:
no
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Date of Publication:
2016-01-01
