The effect of different storage and freeze-thaw method on the amino acids profile in pork

doi:10.13995/j.cnki.11-1802/ts.028056

TU Ting, TANG Xiaoyan, TANG Shuyue, LI Weiran, DUAN Shengnan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 174-179.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 174-179. DOI: 10.13995/j.cnki.11-1802/ts.028056

The effect of different storage and freeze-thaw method on the amino acids profile in pork

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(20): 174-179 https://doi.org/10.13995/j.cnki.11-1802/ts.028056

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Received	Revised	Published
2021-05-18	2021-05-26	2021-10-25
Issue Date
2021-11-18

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