第 1 到 2 筆結果,共 2 筆。
公開日期 | 標題 | 作者 | 來源出版物 | WOS | 全文 | |
---|---|---|---|---|---|---|
1 | 2021 | Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying | Lin, Hong-Ting Victor ; Chan, Der-Sheng; Huang, Yu-Hsiang; Sung, Wen-Chieh | FOODS | 0 | |
2 | 2021 | Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying | Fang, Mingchih ; Huang, Guan-Jing; Sung, Wen-Chieh | LWT-FOOD SCIENCE AND TECHNOLOGY | 26 |