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.