[1]
Truong, K.T.-P. , Le, .T.Q., Songsermpong, .S. and Le, .T.T. 2014. Comparison Between Traditional Deep-Oil and Microwave Puffing for Physical and Eating Qualities of Puffed Pork Rind. Agriculture and Natural Resources. 48, 5 (Oct. 2014), 799–814.