Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time
Bo Wang, Haijing Li, Zhibo Huang, Baohua Kong, Qian Liu, Hao Wang, Ming Xu, Xiufang Xia
Topics & Concepts
Food scienceChemistryYield (engineering)RoastingMaterials sciencePhysical chemistryMetallurgyMeat and Animal Product QualityFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities