1.
Krengkrat P, Sriwattana PDS. Optimum Puffing Condition of Reduced Fat Pork Rind using Microwave Vacuum Oven. SEJ [Internet]. 2020 Dec. 28 [cited 2024 Oct. 7];36(2):71-89. Available from: https://ejournals.swu.ac.th/index.php/sej/article/view/12438