Effects of cooking methods on the quality characteristics of steamed pork ribs

LIU Lina, SUO Biao, PAN Zhili, DONG Yating, HUANG Zhongmin, FAN Huiping

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 269-279.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (8) : 269-279. DOI: 10.13995/j.cnki.11-1802/ts.043618

Effects of cooking methods on the quality characteristics of steamed pork ribs

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(8): 269-279 https://doi.org/10.13995/j.cnki.11-1802/ts.043618

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