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

Ngadi, Michael O.; Li, Yunsheng; Oluka, Sylvester

doi:10.1016/j.lwt.2007.01.004

Record: found
Abstract: not found
Article: not found

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

Read this article at

ScienceOpenPublisher

Bookmark

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.

Related collections

Author and article information

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

License:

https://www.elsevier.com/tdm/userlicense/1.0/

History

Data availability:

Comments

Comment on this article

scite_

Cited by 16

See all cited by

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

Read this article at

Related collections

Wikipedia Quality

Author and article information

Journal

Article

History

Comments

Comment on this article

Similar content 4,901

Cited by 16