Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time

Publication date: Available online 16 February 2021Source: Meat ScienceAuthor(s): Bo Wang, Haijing Li, Zhibo Huang, Baohua Kong, Qian Liu, Hao Wang, Ming Xu, Xiufang Xia

Source: Meat Science - February 18, 2021 Category: Food Science Source Type: research