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Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation

Author:
Ngadi, M., Li, Y., Oluka, S.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.10 pp. 1784-1791
ISSN:
0023-6438
Subject:
water content, cooking quality, chicken meat, fried foods, cooking fats and oils, hydrogenated oils, hydrogenation, canola oil, texture, sensory properties, color
Agid:
2801304