Insights into low-temperature strategies for preserving cooked pork quality in ready-to-eat meat products through processing and reheating studies

Liubin Yang, Fang Yuan, Mengyue Zhou, Xia Zhou, Mirja Kaizer Ahmmed, Haizhou Wu (2025). Insights into low-temperature strategies for preserving cooked pork quality in ready-to-eat meat products through processing and reheating studies. Food Chemistry.

doi:10.1016/j.foodchem.2025.144696