Analysis of differences in quality and volatile components of cooked Xiang pork with different sterilization methods

ZHENG Rongmei, ZHANG Lei, ZHENG Huaisheng, WANG Xiaoyu, HU Ping

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (22) : 246-253.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (22) : 246-253. DOI: 10.13995/j.cnki.11-1802/ts.037945

Analysis of differences in quality and volatile components of cooked Xiang pork with different sterilization methods

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(22): 246-253 https://doi.org/10.13995/j.cnki.11-1802/ts.037945

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