Wang, S. T., Lin, H. T. V., Syu, Y. J., Sung, W. C. (2024). Effect of drying time, frying conditions on the quality of pork rinds by response surface methodology. Food Science & Nutrition, 12(12), 10194-10120.
作者:
王上達
發表年度:
2024
著作類別:
期刊論文
著作名稱:
Wang, S. T., Lin, H. T. V., Syu, Y. J., Sung, W. C. (2024). Effect of drying time, frying conditions on the quality of pork rinds by response surface methodology. Food Science & Nutrition, 12(12), 10194-10120. (SCI) IF: 3.8, 59/181 = 32.3%, FOOD SCIENCE & TECHNOLOGY.