Fried pork loin batter quality with the addition of various dietary fibers
Author:
Funder
Rural Development Administration
Publisher
Korean Society of Animal Science and Technology
Subject
Veterinary (miscellaneous),Biochemistry, Genetics and Molecular Biology (miscellaneous),Animal Science and Zoology,Ecology,Food Science
Link
http://www.ejast.org/download/download_pdf?doi=10.5187/jast.2021.e15
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5. Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats;Sanchez-Muniz;J Agric Food Chem.,1992
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