Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying-Reference-Cited by-同舟云学术

Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying

Published:2022-06 Issue: Volume:163 Page:113557
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Erol Nida Demirtas^ORCID,Erdem Ömer Alper,Yilmaz Sebnem Tolasa,Kayalar Hüsniye,Cakli Sukran^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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4. Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes;Amiryousefi;Meat Science,2014

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