友善列印 - Shang-Ta Wang, Ching-Jing Huang, Guan-Jing Huang, Wen-Chieh Sung (2026) Role of skin thickness in governing water loss and oil uptake during deep-fat frying of fish skins.Applied Food Research.

Shang-Ta Wang, Ching-Jing Huang, Guan-Jing Huang, Wen-Chieh Sung (2026) Role of skin thickness in governing water loss and oil uptake during deep-fat frying of fish skins.Applied Food Research.

作者: 王上達

發表年度: 2026

著作類別: 期刊論文

著作名稱: Shang-Ta Wang, Ching-Jing Huang, Guan-Jing Huang, Wen-Chieh Sung (2026) Role of skin thickness in governing water loss and oil uptake during deep-fat frying of fish skins.Applied Food Research.