Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops |
Gao, Tian
(Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University)
Li, Jiaolong (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University) Zhang, Lin (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University) Jiang, Yun (Ginling College, Nanjing Normal University) Yin, Maowen (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University) Liu, Yang (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University) Gao, Feng (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University) Zhou, Guanghong (Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University) |
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