Work

Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil

Year: 2011

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-011-0331-2

Authors: Deepthi P. Pawar, S. Boomathi, Swapna C. Hathwar, Amit Kumar Rai, Vinod Kumar Modi

Institutions: Central Food Technological Research Institute, Council of Scientific and Industrial Research

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W1966257308

FWCI: 0.5

Cites: 23

Cited by: 24

Related to: 10