油炸条件对猪里脊品质和杂环胺形成的影响
黄欣娅, 戴宏杰, 郭婷, 周鸿媛, 张宇昊, 马良
Effects of frying conditions on quality and heterocyclic aromatic amines of pork tenderloin heterocyclic amines
HUANG Xinya, DAI Hongjie, GUO Ting, ZHOU Hongyuan, ZHANG Yuhao, MA Liang
食品与发酵工业
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2025, (3): 171
-181
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DOI: 10.13995/j.cnki.11-1802/ts.038875
