Cite
HARVARD Citation
Su, Y. et al. (2016). Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips. Lebensmittel-Wissenschaft + Technologie =. pp. 490-497. [Online].
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Su, Y. et al. (2016). Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips. Lebensmittel-Wissenschaft + Technologie =. pp. 490-497. [Online].