Sustainable valorisation of pork by-products: Exploring optimal roasting conditions for crispy pork lard
Crossref DOI link: https://doi.org/10.1556/066.2024.00274
Published Print: 2025-06-18
Update policy: https://doi.org/10.1556/policypage.crossmark.crossref.2
Jenwipack, N. https://orcid.org/0009-0008-1777-0761
Wanyo, P. https://orcid.org/0000-0002-4002-6403
Chamsai, T. https://orcid.org/0009-0004-2489-8916
Funding for this research was provided by:
Kalasin University, Thailand
License valid from 2025-06-18
