Determination of oil quality during crispy pork rind frying: Near infrared spectra and color values as predictors
Maniwara, Phonkrit, Meesombat, Ratchanon, Malang, Sirima, Chailangka, Kamonlak, Fong-in, Suwalee, Prommajak, Trakul
Published in Journal of food engineering (01.12.2024)
Published in Journal of food engineering (01.12.2024)
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