Influence of Vacuum Frying Time on the Chemical Constituents of Fried Carrot Chips

Shyu, Shyi-LiangShyi-LiangShyuHau, Lung-BinLung-BinHauHwang, Lucy SunLucy SunHwang2010-07-152018-06-292010-07-152018-06-291998http://ntur.lib.ntu.edu.tw//handle/246246/189443en-USInfluence of Vacuum Frying Time on the Chemical Constituents of Fried Carrot Chipsjournal article