Composition and thermal analysis of lipids from pre-fried chicken nuggets
Composition and thermal profiles of the endogenous lipids of ten commercial chicken nuggets brands (NPO, ACO, AFO, APO, ASO, AMO, ARO, JOD, SMO, and SOD) were compared with those of the lipids of chicken nuggets pre-fried in lard (ALD) and palm olein (AOO) to determine the type of oil used for pre-f...
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| Format: | Article |
| Language: | English |
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Springer Berlin
2011
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/46422/1/PAPER-JAOCS.pdf http://irep.iium.edu.my/46422/ http://link.springer.com/journal/11746 |
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