Comprehensive evaluation of reheating methods on pork meatballs: Focusing on physicochemical properties, flavor profiles and their impact on eating quality

International Journal of Gastronomy and Food Science 2026

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Authors: Qin Hou, Tianyi Gao, Jiaxin Wu, Yao Li, Qingfeng Ge, Zhuangli Kang

DOI: 10.1016/j.ijgfs.2026.101415

Cited by: 1

References: 67

Fields of Study & Subjects

Meat and Animal Product Quality Food Drying and Modeling Microbial Inactivation Methods

References 67