Deep-frying of chicken meat and chicken-based products. Changes in the proximate and fatty acid compositions

  1. García-Arias, M.T.
  2. García-Linares, M.C.
  3. Capita, R.
  4. García-Fernández, M.C.
  5. Sánchez-Muniz, F.J.
Italian Journal of Food Science

ISSN: 1120-1770

Year of publication: 2003

Volume: 15

Issue: 2

Pages: 225-239

Type: Article