Your browser doesn't support javascript.
loading
Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers.
Tang, Mi; Feng, Xin; Ma, Liang; Yu, Yong; Zhu, Hankun; Fu, Yu; Sun, Kangting; Wu, Xiaoqian; Wang, Jinyong; Li, Xiang; Zhang, Yuhao.
Afiliação
  • Tang M; College of Food Science, Southwest University, Chongqing 400715, China.
  • Feng X; College of Food Science, Southwest University, Chongqing 400715, China.
  • Ma L; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 40071
  • Yu Y; College of Food Science, Southwest University, Chongqing 400715, China.
  • Zhu H; College of Food Science, Southwest University, Chongqing 400715, China.
  • Fu Y; College of Food Science, Southwest University, Chongqing 400715, China.
  • Sun K; College of Food Science, Southwest University, Chongqing 400715, China.
  • Wu X; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Academy of Animal Science, Chongqing 402460, China; National Center of Technology Innovation for Pigs, Chongqing 402460, China.
  • Wang J; Chongqing Academy of Animal Science, Chongqing 402460, China; National Center of Technology Innovation for Pigs, Chongqing 402460, China.
  • Li X; Culinary Institute of Sichuan Tourism University, Chengdu 610100, China.
  • Zhang Y; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 40071
Meat Sci ; 217: 109616, 2024 Nov.
Article em En | MEDLINE | ID: mdl-39089087
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vapor / Culinária / Carne de Porco Idioma: En Ano de publicação: 2024 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vapor / Culinária / Carne de Porco Idioma: En Ano de publicação: 2024 Tipo de documento: Article