STUDIES ON QUALITY ATTRIBUTES OF SOME SEMIFRIED CHICKEN PRODUCTS DURING FROZEN STORAGE
Fardous Ahmed Ahmed Wally;
Abstract
This study was carried out to shade light on the quality of chicken meat as influenced by frying in sunflower seed oil and palm olein oil. Stability of both frying oils was also studied. The effect of part (leg or breast) and storage variables (at -18°C)
Other data
| Title | STUDIES ON QUALITY ATTRIBUTES OF SOME SEMIFRIED CHICKEN PRODUCTS DURING FROZEN STORAGE | Other Titles | دراسات عن خصائص جودة بعض منتجات الدجاج النصف مقلية أثناء التخزين بالتجميد | Authors | Fardous Ahmed Ahmed Wally | Keywords | STUDIES ON QUALITY ATTRIBUTES OF SOME SEMIFRIED CHICKEN PRODUCTS DURING FROZEN STORAGE | Issue Date | 2002 | Description | This study was carried out to shade light on the quality of chicken meat as influenced by frying in sunflower seed oil and palm olein oil. Stability of both frying oils was also studied. The effect of part (leg or breast) and storage variables (at -18°C) |
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