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Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

✍ Scribed by Huang, Li; Xiong, Youling L.; Kong, Baohua; Huang, Xiangang; Li, Jing

Book ID: 120483225
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 318 KB
Volume: 95
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.04.034

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