Determination of oil quality during crispy pork rind frying: Near infrared spectra and color values as predictors
| Autor: | Maniwara, Phonkrit a, Meesombat, Ratchanon b, Malang, Sirima b, Chailangka, Kamonlak b, Fong-in, Suwalee b, Prommajak, Trakul b, ⁎ |
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| Zdroj: | In Journal of Food Engineering December 2024 383 |
| Databáze: | ScienceDirect |
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