Effects of fat-to-lean ratio and cooking time on the water distribution, nutritional quality and fatty acid composition of traditional Chinese pork meatballs-Reference-Cited by-同舟云学术

Effects of fat-to-lean ratio and cooking time on the water distribution, nutritional quality and fatty acid composition of traditional Chinese pork meatballs

Published:2022-12-19 Issue:1 Volume:26 Page:139-154
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zhu Wenzheng¹²,Wang Qiuyu¹,Xu Yan¹²,Hui Zengyu³,Liu Jun⁴,Zhou Xiaoyan¹²

Affiliation:

1. Engineering Research Center for Huaiyang Cuisine of Jiangsu Province, College of Tourism and Culinary Yangzhou University, Yangzhou, China

2. Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China

3. Shandong HuiFa Foodstuff Co Ltd, Zhucheng, China

4. College of Food Science and Engineering, Yangzhou University, Yangzhou, China

Funder

Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2157423

Reference45 articles.

1. Qing, K. X. Barnyard Banknotes[M]; Zhong Hua Book Company: Beijing, 1986; Vol. 3, pp 89.

2. Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package

3. Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly

4. The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly

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