Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations-Reference-Cited by-同舟云学术

Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations

Published:2022-01 Issue: Volume:105 Page:104240
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Xu Ying,Xie Xiaofei,Zhang Wenwen,Yan Huimin,Peng Yalin,Jia Chuankang,Li Meiqi,Qi Jun,Xiong Guoyuan,Xu Xinglian,Zhou Guanghong

Publisher

Elsevier BV

Subject

Food Science

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