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Oxidative properties and moisture content in repeatedly used oils for French fries and breaded chickens during frying.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 6, p. n/a, doi. 10.1002/ejlt.201600279
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- Article
Effect of sugar types on physical attributes and crystalline structure of sweet-dried chicken meat product.
- Published in:
- International Food Research Journal, 2014, v. 21, n. 6, p. 2285
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- Article
Composition and Thermal Analysis of Lipids from Pre-fried Chicken Nuggets.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 6, p. 749, doi. 10.1007/s11746-010-1734-3
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- Article