| |
| Author： |
Shang-Ta Wang, Hong-Ting Victor Lin, Yu-Jin Syu, Wen-Chieh Sung* |
| Department： |
Department of Food Science |
| Keywords： |
deep-fat frying, pork rind, process optimization, response surface methodology |
| Journal Title： |
Food Science & Nutrition |
| Volume： |
0: 1-17 (2024); DOI: 10.1002/fsn3.4513 |
|