Comparison of the stability of palm olein and a palm...

International Journal of Food Science & Technology 2011 Vol. 46; Iss. 6

Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries

Blanca Estela Enríquez-Fernández, Liliana Álvarez de la Cadena y Yañez, María Elena Sosa-Morales
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Volume:
46
Year:
2011
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.2011.02627.x
File:
PDF, 961 KB
english, 2011
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