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Journal: Foods, 2024
Volume: 13
Number: 3821
3821
Article: Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies
Authors: by Chuxin Liu, Enqi He, Peitao Fu, Leli He, Lei Zhou, Aihua Lou, Yan Liu, Haohua Fu, Qingwu Shen, Jie Luo and Wei Quan
Link: https://www.mdpi.com/2304-8158/13/23/3821

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