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., 52, 2924-2928.
Publication area中華民國
Publication type
Review system
LanguageTraditional Chinese
Attached project