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Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation
Author(s):
Michael Ngadi
,
Yunsheng Li
,
Sylvester Oluka
Publication date
Created:
December 2007
Publication date
(Print):
December 2007
Journal:
LWT - Food Science and Technology
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
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Journal
Title:
LWT - Food Science and Technology
Abbreviated Title:
LWT - Food Science and Technology
Publisher:
Elsevier BV
ISSN (Print):
00236438
Publication date Created:
December 2007
Publication date (Print):
December 2007
Volume
: 40
Issue
: 10
Pages
: 1784-1791
Article
DOI:
10.1016/j.lwt.2007.01.004
SO-VID:
407f215a-d04f-4b27-b185-ccb37444a582
Copyright ©
© 2007
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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