Article Versions Notes

Park S-Y, Kang S-I, Kim J, An Y-H, Lee G-B, Park S-H, Lee J-S. Optimization of the Frying Process for Maximizing Crispiness of Scallop (Patinopecten yessoensis) Adductor Muscle Snacks Using Vacuum Low-Temperature Frying. Foods. 2024; 13(24):4091. https://doi.org/10.3390/foods13244091

Park, Sun-Young, Sang-In Kang, Jin Kim, Young-Hyun An, Ga-Bin Lee, Si-Hyeong Park, and Jung-Suck Lee. 2024. "Optimization of the Frying Process for Maximizing Crispiness of Scallop (Patinopecten yessoensis) Adductor Muscle Snacks Using Vacuum Low-Temperature Frying" Foods 13, no. 24: 4091. https://doi.org/10.3390/foods13244091

Park, S.-Y., Kang, S.-I., Kim, J., An, Y.-H., Lee, G.-B., Park, S.-H., & Lee, J.-S. (2024). Optimization of the Frying Process for Maximizing Crispiness of Scallop (Patinopecten yessoensis) Adductor Muscle Snacks Using Vacuum Low-Temperature Frying. Foods, 13(24), 4091. https://doi.org/10.3390/foods13244091