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Kinetics of Moisture Loss and Oil Absorption of Pork Rinds ..:
Hong-Ting Victor Lin
;
Der-Sheng Chan
;
Yu-Hsiang Huang
.
https://www.mdpi.com/2304-8158/10/12/3025. , 2021
Link:
https://doi.org/10.3390/foods10123025
RT Journal T1
Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:35ce6affac72448c8c3c0bf355eb1c14&Exemplar=1&LAN=DE A1 Hong-Ting Victor Lin A1 Der-Sheng Chan A1 Yu-Hsiang Huang A1 Wen-Chieh Sung PB MDPI AG YR 2021 K1 pork rinds K1 vacuum frying K1 microwave-assisted frying K1 deep-fat frying K1 kinetics of oil absorption K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/10/12/3025 LK http://dx.doi.org/https://doi.org/10.3390/foods10123025 DO https://doi.org/10.3390/foods10123025 SF ELIB - SuUB Bremen
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