Deep-frying of chicken meat and chicken-based products. Changes in the proximate and fatty acid compositions

aceite de girasol aceite de oliva acide gras acidi grassi carne avicola carne de aves composición aproximada composition globale composizione globale fatty acids frittura fritura friture frying huile d'olive huile de tournesol meat products olio d'oliva olio di girasole olive oil poultry meat prodotti a base di carne productos de la carne produit carné proximate composition sunflower oil temperatura temperature tempo temps température tiempo time viande de volaille ácidos grasos