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Journal description
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Details for article 17 of 130 found articles
| Title: |
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly |
| Author: |
Wang, Xingwei Wang, Xinshuo Zhang, Xiaoming Liu, Shaoquan Yu, Jingyang Cui, Heping Xia, Shuqin Ho, Chi-Tang |
| Appeared in: |
Food research international |
| Paging: | Volume 172 () nr. C pages p. |
| Year: |
2023 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 17 of 130 found articles
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