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Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil
Discontinuous frying of breaded chicken in cottonseed oil was evaluated. Three 400 g batches of foodstuff were fried daily in a 28 L fryer at 182 °C for 4.5 minutes for 7-8 days, and the experiment was repeated three times. The total polar compounds in the oil were determined by the conventional met...
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| Publicado no: | Ciência e Tecnologia de Alimentos |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=395940114009 |
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