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)
Applied Food Research
June 21, 2022
Cited by 13


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