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.
Aldizkaria:
Italian Journal of Food Science

ISSN: 1120-1770

Argitalpen urtea: 2003

Alea: 15

Zenbakia: 2

Orrialdeak: 225-239

Mota: Artikulua

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Datuen iturria: Scopus