Deep-frying of chicken meat and chicken-based products. Changes in the proximate and fatty acid compositions
- García-Arias, M.T.
- García-Linares, M.C.
- Capita, R.
- García-Fernández, M.C.
- Sánchez-Muniz, F.J.
ISSN: 1120-1770
Year of publication: 2003
Volume: 15
Issue: 2
Pages: 225-239
Type: Article