Physicochemical and sensory properties of a tilapia skin-based ready-to-eat snack prepared by infrared drying and air frying
Lin Wang(Jiangsu University), Ruichang Gao(Jiangsu University), Yuhan Ren(Jiangsu University), Ruoyu Zhou(Jiangsu University), Kang Wang(Jiangsu Ocean University), Ning Jiang(Zhujiang Hospital), Wenyan Chen(Yangzhou University)
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