Papers - Deep Oil Frying and Quality Characteristics of Broiler Chicken - Effects of temperature and time of frying and marination on the quality of fried chicken parts (leg, thigh, and breast) are studied. Mathematical models are developed to describe the moisture removal and oil uptake behaviour of marinated and un-marinated chicken parts under selected conditions of frying time and oil ...
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|Authors:||Ravinder, M.; Shivhare, U.S.; Bawa, A.S.; Ahmed, J.|
Journal of scientific and industrial research : JSIR. - New Delhi : Council, ISSN 0022-4456, ZDB-ID 4104080. - Vol. 58.1999, 11, p. 872-877
Shivhare, U.S., (1997)
Singh, Kawaljit, (2001)
Ranote, P.S., (2002)
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