Recent developments in frying technologies applied to fresh foods

标题

作者

关键词

Oil absorption mechanism, Pretreatment, Microwave, Ultrasound, Vacuum frying, Post-frying

出版物

TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volume 98, Issue -, Pages 68-81

出版商

Elsevier BV

发表日期

2020-02-19

DOI

10.1016/j.tifs.2020.02.007

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Protocol

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Reagent

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Reprint

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