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

Published 2011 View Full Article

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Title
Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 46, Issue 6, Pages 1231-1237
Publisher
Wiley
Online
2011-05-03
DOI
10.1111/j.1365-2621.2011.02627.x
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