## Abstract The purpose of this study was to investigate the effects of contactβdehydrating sheets on preferences for fried food and the deterioration of frying oil. Mackerel or chicken breast were dehydrated by wrapping with the contactβdehydrating sheets at 4Β°C for 1.5 h and subsequently fried at
β¦ LIBER β¦
EFFECT OF VEGETABLE OILS ON PREFERENCES FOR FRIED FOODSTUFFS
β Scribed by T. J. J. M. THEUNISSEN; T. KOUWENHOVEN; Y. H. BLAUW
- Book ID
- 108802999
- Publisher
- Institute of Food Technologists
- Year
- 1977
- Tongue
- English
- Weight
- 426 KB
- Volume
- 42
- Category
- Article
- ISSN
- 0022-1147
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