Quality parameters of different oils and fried foods after repeated deep-fat frying
The aim of present study was to investigate the quality, stability and suitability of different frying oils (coconut, palm, frying mix, rapeseed and sunflower oil), the quality and stability of breaded and fried foods (chicken nuggets) and the applicability and suitability of certain parameters (fat...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001084832 |
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| Matična publikacija: |
Meso (Online) 22 (2020), 6 ; str. 460-474 |
| Glavni autori: | Polak, Tomaž (Author), Lušnic Polak, Mateja, Zahija, Iva, Lazar, Nežka, Demšar, Lea |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31727/m.22.6.3 Hrčak |