For citations:
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
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