友善列印 - Wang ST, Lin HT, Syu YJ, and Sung WC*(2024) Effect of drying time, frying conditions on the quality of pork rinds by response surface methodology.

Wang ST, Lin HT, Syu YJ, and Sung WC*(2024) Effect of drying time, frying conditions on the quality of pork rinds by response surface methodology.

作者: 林泓廷

發表年度: 2024

著作類別: 期刊論文

著作名稱: Wang ST, Lin HT, Syu YJ, and Sung WC*(2024) Effect of drying time, frying conditions on the quality of pork rinds by response surface methodology.