Application of concave induction cooking to improve the texture and flavor of braised pork

D. Da; C. Li

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

Theory and practice of meat processing

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Da D., Li C. Application of concave induction cooking to improve the texture and flavor of braised pork. Theory and practice of meat processing. 2021;6(4):354-367. https://doi.org/10.21323/2414-438X-2021-6-4-354-367

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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About the Authors

D. Da
Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University
China

Dandan Da, Master

Weigang 1#, 210095, Nanjing. China

Tel.: +86–25–843–95–679

C. Li
Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University
China

Chunbao Li, PhD, Professor

Weigang 1#, 210095, Nanjing, P. R. China

Tel.: +86–25–843–95–679

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Theory and practice of meat processing

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