Article Versions Notes

Liu C, He E, Fu P, He L, Zhou L, Lou A, Liu Y, Fu H, Shen Q, Luo J, et al. Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies. Foods. 2024; 13(23):3821. https://doi.org/10.3390/foods13233821

Liu, Chuxin, Enqi He, Peitao Fu, Leli He, Lei Zhou, Aihua Lou, Yan Liu, Haohua Fu, Qingwu Shen, Jie Luo, and et al. 2024. "Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies" Foods 13, no. 23: 3821. https://doi.org/10.3390/foods13233821

Liu, C., He, E., Fu, P., He, L., Zhou, L., Lou, A., Liu, Y., Fu, H., Shen, Q., Luo, J., & Quan, W. (2024). Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies. Foods, 13(23), 3821. https://doi.org/10.3390/foods13233821