Pore development in chicken meat during deep-fat frying

LWT

Volumn 37, Issue 8, 2004, Pages 841-847

  Kassama, L S ^a   Ngadi, M O ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Chicken breast; Deep fat frying; Density; Pore development; Pyenometer

Indexed keywords

ETHERS; EXTRACTION; FOOD PROCESSING; MOISTURE; OILS AND FATS; POROSITY;

CHICKEN BREAST; DEEP-FAT FRYING; DENSITY; PORE DEVELOPMENT; PYENOMETER;

MEATS;

COLUMBA;

EID: 26844576011     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.03.010     Document Type: Article

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