Published in

Wiley, Journal of Food Processing and Preservation, 2(45), 2020

DOI: 10.1111/jfpp.15109

Links

Tools

Export citation

Search in Google Scholar

Palm olein and partially hydrogenated soybean oil used in industrial pre‐frying of chicken nuggets: chemical and sensory characterization

Journal article published in 2020 by Alex Sanches Torquato, Alex Sanches Torquato ORCID, Rosana Aparecida Silva‐Buzanello ORCID, Paulo Rodrigo Stival Bittencourt ORCID, Paulo Rodrigo Stival Bittencourt, Daneysa Lahis Kalschne ORCID, Francieli Graeff ORCID, Oldair Donizete Leite, Oldair Donizete Leite ORCID, Cristiane Canan ORCID, Makoto Matsushita ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

Full text: Download

Green circle
Preprint: archiving allowed
Upload
Orange circle
Postprint: archiving restricted
Upload
Red circle
Published version: archiving forbidden
Policy details
Data provided by SHERPA/RoMEO