The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats

Publication date: Available online 31 March 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xinyu Ge, Lan Zhang, Huazhen Zhong, Tianli Gao, Yang Jiao, Yongfeng Liu

Source: Innovative Food Science and Emerging Technologies - March 31, 2021 Category: Food Science Source Type: research