Effect of Different Cooling Methods on the Quality of Low-temperature Cooked Pork by Wenyan WANG, Yan HAN, Yaxin YANG, Zimeng YUAN, Zhen WEI, Guoyuan XIONG, Linwei YANG

“…The highest and the lowest mass loss were observed in RC (6.67%) and FC (4.47%) (P<0.05) separately. VRC had minimum L*, a* and maximum b* (P<0.05). …”
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