Effects of frying conditions on quality and heterocyclic aromatic amines of pork tenderloin heterocyclic amines

HUANG Xinya, DAI Hongjie, GUO Ting, ZHOU Hongyuan, ZHANG Yuhao, MA Liang

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (3) : 171-181.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (3) : 171-181. DOI: 10.13995/j.cnki.11-1802/ts.038875

Effects of frying conditions on quality and heterocyclic aromatic amines of pork tenderloin heterocyclic amines

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(3): 171-181 https://doi.org/10.13995/j.cnki.11-1802/ts.038875

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