Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers
Article in Meat Science (July 2024)
The most recent citing publications are shown below. View all 9 publications that cite this research output on Dimensions.
Article in Meat Science (July 2024)
Article in Journal of Food Composition and Analysis (April 2024)
Article in Food Research International (November 2023)