Study on differences of pork flavor between different processing methods “Yangguang-pork” and general farming mode

doi:10.13995/j.cnki.11-1802/ts.023179

ZHENG Yue, YANG Wensheng, ZHANG Yuhui, LIU Dengyong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 255-263.

PDF(1840 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 255-263. DOI: 10.13995/j.cnki.11-1802/ts.023179

Study on differences of pork flavor between different processing methods “Yangguang-pork” and general farming mode

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(10): 255-263 https://doi.org/10.13995/j.cnki.11-1802/ts.023179

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1840 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2019-12-23	2020-05-25
Issue Date
2020-06-17

Please choose a citation manager

Content to export