Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time-Reference-Cited by-同舟云学术

Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time

Published:2015-10-31 Issue:2 Volume:51 Page:359-369
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Li Yingqiu¹²³⁴,Li Chunbao¹²³,Li He¹²³,Lin Xisha¹²³,Deng Shaolin¹²³,Zhou Guanghong¹²³

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control; MOE; Nanjing Agricultural University; Nanjing 210095 China

2. Key Laboratory of Animal Products Processing; MOA; Nanjing Agricultural University; Nanjing 210095 China

3. Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China

4. Guangxi Vocational College of Technology and Business; Nanning 530008 Guangxi China

Funder

National Natural Science Foundation of China

Ministry of Education of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference36 articles.

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3. Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs;Broncano;Meat Science,2009

4. Fats and fatty acids in human nutrition. Report of a Joint FAO/WHO Expert Consultation, November 2008;Burlingame;Annals of Nutrition & Metabolism,2008

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