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.