Improved quality characteristics of pork thawed at low-temperature and high-humidityPENG

doi:10.13995/j.cnki.11-1802/ts.018978

Zeyu, ZHU Mingming, ZHANG Haiman, YAO Donghao, MA Changming, HE Hongju, WANG Zhengrong, ZHAO Shengming, KANG Zhuangli, MA Hanjun

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (8) : 79-85.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (8) : 79-85. DOI: 10.13995/j.cnki.11-1802/ts.018978

Improved quality characteristics of pork thawed at low-temperature and high-humidityPENG

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(8): 79-85 https://doi.org/10.13995/j.cnki.11-1802/ts.018978

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Received	Revised	Published
2018-10-07	2018-10-22	2019-04-25
Issue Date
2019-05-14

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