【論文發表】Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying
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| Author： |
Mingchih Fang, Guan-Jing Huang, Wen-Chieh Sung* |
| Department： |
Department of Food Science |
| Keywords： |
Tilapia skin; Air frying; Vacuum frying; Electrostatic frying; Deep-fat frying |
| Journal Title： |
LWT - Food Science and Technology |
| Volume： |
xxx: 110494 (2020) ; DOI: 10.1016/j.lwt.2020.110494 |
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