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

No abstract is available for this paper.

• Publication year

  2011

• Venue

  International Journal of Food Science and Technology

• Publication date

  2011-06-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1111/J.1365-2621.2011.02627.X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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