友善列印 - Wang, S. T., Huang, C. J., Huang, G. J., Sung, W. C. (2026). Role of skin thickness in governing water loss and oil uptake during deep-fat frying of fish skins. Applied Food Research, 6(2)

Wang, S. T., Huang, C. J., Huang, G. J., Sung, W. C. (2026). Role of skin thickness in governing water loss and oil uptake during deep-fat frying of fish skins. Applied Food Research, 6(2)

作者: 王上達

發表年度: 2026

著作類別: 期刊論文

著作名稱: Wang, S. T., Huang, C. J., Huang, G. J., Sung, W. C. (2026). Role of skin thickness in governing water loss and oil uptake during deep-fat frying of fish skins. Applied Food Research, 6(2), Article 102276. (SCI) IF: 6.2, 25/182 = 13.7%, FOOD SCIENCE & TECHNOLOGY.