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Works matching DE "FRYERS (Chickens)"

Results: 3

1

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

By:

Song, JuHee;
Kim, Sunghwa;
Kim, Jisu;
Kim, Mi‐Ja;
Lee, Sang‐Mok;
Jang, Mun‐Ik;
Lee, JaeHwan

Publication type:

Article

2

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

By:

Wongwiwat, P.;
Wattanachant, S.

Publication type:

Article

3

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

By:

Marikkar, J.;
Ng, S.;
Che Man, Y.

Publication type:

Article