The effects of industrial pre-frying and domestic cooking methods on the nutritional compositions and fatty acid profiles of two different frozen breaded foods-Reference-Cited by-同舟云学术

The effects of industrial pre-frying and domestic cooking methods on the nutritional compositions and fatty acid profiles of two different frozen breaded foods

Published:2010-10 Issue:8 Volume:43 Page:1271-1276
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Miranda J.M.,Martínez B.,Pérez B.,Antón X.,Vázquez B.I.,Fente C.A.,Franco C.M.,Rodríguez J.L.,Cepeda A.

Publisher

Elsevier BV

Subject

Food Science

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