The effects of industrial pre-frying and domestic cooking methods on the nutritional compositions and fatty acid profiles of two different frozen breaded foods

✍ Scribed by J.M. Miranda; B. Martínez; B. Pérez; X. Antón; B.I. Vázquez; C.A. Fente; C.M. Franco; J.L. Rodríguez; A. Cepeda

• Book ID: 116726708
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 162 KB
• Volume: 43
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2010.03.013