The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly-Reference-Cited by-同舟云学术

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

Published:2015-10-16 Issue:1 Volume:40 Page:94-102
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Li Yingqiu¹²,Li Chunbao¹,Zhao Fan¹,Lin Xisha¹,Bai Yun¹,Zhou Guanghong¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China

2. Department of Industry and Information; Guangxi Vocational College of Technology and Business; Nanning Guangxi China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12587/fullpdf

Reference40 articles.

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

4. Fats and fatty acids in human nutrition: Joint FAO/WHO Expert Consultation, November 2008;Burlingame;Ann. Nutr. Metab.,2008

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