Effects of high hydrostatic pressure processing on characteristics of batters and crusts from deep-fat-fried battered pork slices

Lingwen Zhang, Mingduo Yang, Hongfang Ji, Hanjun Ma
2014 CyTA - Journal of Food  
doi:10.1080/19476337.2013.861516 fatcat:aqtrtk36svhv3iyp23wy7twop4