Changes of fat and protein in sour pork fermentation preservation and its effects on nutritional value

ZHAO Zhulian; CHANG Rong; FAN Xiaowen; ZHOU Caiqiong

doi:10.13995/j.cnki.11-1802/ts.024577

ZHAO Zhulian, CHANG Rong, FAN Xiaowen, ZHOU Caiqiong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (24) : 50-57.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (24) : 50-57. DOI: 10.13995/j.cnki.11-1802/ts.024577

Changes of fat and protein in sour pork fermentation preservation and its effects on nutritional value

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(24): 50-57 https://doi.org/10.13995/j.cnki.11-1802/ts.024577

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Received	Revised	Published
2020-06-08	2020-09-08	2020-12-25
Issue Date
2021-01-13

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