The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats
Xinyu Ge, Lan Zhang, Huazhen Zhong, Tianli Gao, Yang Jiao, Yongfeng Liu
Topics & Concepts
SteamingRoastingFood scienceCooking methodsChemistryBoilingPhysical chemistryOrganic chemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAnimal Nutrition and Physiology