Fat uptake during deep-fat frying of coated and uncoated foods-Reference-Cited by-同舟云学术

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Fat uptake during deep-fat frying of coated and uncoated foods

Published:1987-12 Issue:1 Volume:1 Page:93-101
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Makinson J.H.,Greenfield H.,Wong M.L.,Wills R.B.H.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Official Methods of Analysis of the Association of Official Analytical Chemists;Association of Official Analytical Chemists (AOAC),1980

2. Dietary guidelines for Australians;Commonwealth Department of Health;J. Food Nutr,1981

3. Use of batters and breadings on food products—A review;Cunningham,1981

4. Breaded seafood production in Australia;Davis;Food Technol. Aust,1977

5. The Margaret Fulton Cookbook;Fulton,1976

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mass Transfer during Atmospheric and Vacuum Frying of Chorizo;International Journal of Food Science;2021-05-22

2. Deep fat frying of foods: A critical review on process and product parameters;Critical Reviews in Food Science and Nutrition;2019-11-15

3. Oxidative properties and moisture content in repeatedly used oils for French fries and breaded chickens during frying;European Journal of Lipid Science and Technology;2017-05-17

4. Fish Protein Hydrolysates: Application in Deep-Fried Food and Food Safety Analysis;Journal of Food Science;2015-01

5. Deep-Frying Oil: Heat-Induced Changes;Journal of Culinary Science & Technology;2014-12

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