Formation of trans fatty acids in chicken legs during frying

International Journal of Food Sciences and Nutrition

Volumn 59, Issue 5, 2008, Pages 368-382

  Liu, W H ^a   Lu, Y F ^a   Inbaraj, B Stephen ^a   Chen, B H ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Chicken leg; Frying; Trans fatty acid

Indexed keywords

CIS FATTY ACID; HYDROGENATED VEGETABLE OIL; SOYBEAN OIL; TRANS FATTY ACID;

ARTICLE; CHICKEN MEAT; CONTROLLED STUDY; FATTY ACID ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; FRYING; GAS CHROMATOGRAPHY; HEATING; HIGH TEMPERATURE; LIPID ABSORPTION; MASS SPECTROMETRY; NONHUMAN; THERMAL CONDUCTIVITY;

ANALYSIS OF VARIANCE; ANIMALS; CHICKENS; COOKERY; FATTY ACIDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGENATION; MEAT; SOYBEAN OIL; TRANS FATTY ACIDS;

GLYCINE MAX;

EID: 48249111466     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701580645     Document Type: Article

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