Inhibition of lipid oxidation in Pork Bundles processing by superheated steam frying.

Inhibition of lipid oxidation in Pork Bundles processing by superheated steam frying.

Professor    7052    tchuang@mail.npust.edu.tw
Year2004
Author黃卓治*
Author count1
Created date2019-02-19
Author order第一作者
Corresponding author
Publication year2004
Publication month1
Journal nameJ. Agric. & Food Chem.,
Publication area中華民國
Volume 52,
Start page2924
End page2928
Publication type
Review system
LanguageForeign Language
Attached project