真空微波-真空油炸-真空微波三阶段联合脱水工艺生产低含油率马铃薯脆片
宋贤聚，张 慜*，范柳萍
Production of Low Oil Content Potato Chips by Vacuum Microwave-Vacuum Frying-Vacuum Microwave Dehydration Process
SONG Xian-ju ZHANG Min* FAN Liu-ping
食品科学
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2009, (8): 297
-302
.
DOI: 10.7506/spkx1002-6630-200908068
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