[Elsevier] Determination of oil quality during crispy pork rind frying: Near infrared spectra and color values as predictors

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AbdulWahidP Post time 7 day(s) ago | Show all posts |Read mode
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journalㄩJournal of Food Engineering

AuthorsㄩPhonkrit Maniwara; Ratchanon Meesombat; Sirima Malang; Kamonlak Chailangka; Suwalee Fong-in; Trakul Prommajak

Published dateㄩ2024-12-

DOIㄩ10.1016/j.jfoodeng.2024.112251

PDF linkㄩhttps://www.sciencedirect.com/sc ... 260877424003170/pdf

Article linkㄩhttps://doi.org/10.1016/j.jfoodeng.2024.112251

Article SourceㄩElsevier BV﹝


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