A Comparison between Physico-Chemical Characteristics of the Degraded Palm Oil by Chicken Nuggets Coated with Sweet Pepper and Hot Pepper

Autor: Dan-Stefan Clonda, Nicoleta G Hadaruga, Adrian Rivis

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 70, Iss 1, Pp 66-67 (2013)

Palm oil was selected from varieties of vegetable oils used in the food industry (especially in the food industry of "Fast Food") proved to be an oil with properties that can be maintained within acceptable limits for use after a reasonable time high

Externí odkaz: https://doaj.org/article/4e09816901684771b69f00e4e8f91e78