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

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Bo Wang1, Haijing Li1, Zhibo Huang1

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.

Meat Science
|February 22, 2021
PubMed

Keywords:
Frying temperatureFrying timeHeterocyclic aromatic aminesQualityRoasted pork

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