Published in
Royal Society of Chemistry, Food and Function, 6(7), p. 2736-2746, 2016
DOI: 10.1039/c6fo00353b
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The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets
Journal article published in 2016 by
Tânia Gonçalves Albuquerque,
M. Beatriz P. P. Oliveira,
Ana Sanches-Silva 
,
Ana Cristina Bento,
Helena S. Costa
,
Ana Cristina Bento,
Helena S. Costa
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Abstract
The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated.