Composition and thermal analysis of lipids from pre-fried chicken nuggets

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Composition and thermal analysis of lipids from pre-fried chicken nuggets

Composition and thermal profiles of the endogenous lipids of ten commercial chicken nuggets brands (NPO, ACO, AFO, APO, ASO, AMO, ARO, JOD, SMO, and SOD) were compared with those of the lipids of chicken nuggets pre-fried in lard (ALD) and palm olein (AOO) to determine the type of oil used for pre-f...

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Bibliographic Details
Main Author:	Marikkar, Mohammed Nazrim
Format:	Article
Language:	English
Published:	Springer Berlin 2011
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/46422/ http://irep.iium.edu.my/46422/1/PAPER-JAOCS.pdf

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