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

✍ Scribed by Blanca Estela Enríquez-Fernández; Liliana Álvarez de la Cadena y Yañez; María Elena Sosa-Morales

• Book ID: 108828660
• Publisher: John Wiley and Sons
• Year: 2011
• Tongue: English
• Weight: 961 KB
• Volume: 46
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2011.02627.x