Effect of processing methods on the quality properties of Weizhupork and Chengling Black Pork

doi:10.13995/j.cnki.11-1802/ts.021135

XIA Luyang, LIU Zhaolong, XIONG Guoyuan, MENG Congjun, WEI Youbing, TAO Hongbin

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 126-133.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 126-133. DOI: 10.13995/j.cnki.11-1802/ts.021135

Effect of processing methods on the quality properties of Weizhupork and Chengling Black Pork

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(21): 126-133 https://doi.org/10.13995/j.cnki.11-1802/ts.021135

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Received	Published
2019-05-18	2019-11-15
Issue Date
2019-11-15

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