About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

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

2003

Garcia-Arias, M.T. | Garcia-Linares, M.C. | Capita, R. | Garcia-Fernandez, M.C. (Leon Univ. (Spain). Inst. de Ciencia y Tecnologia de los Alimentos) | Sanchez-Muniz, F.J. (Complutense Univ. , Madrid (Spain). Dept. de Nutricion)

AGROVOC Keywords
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
Bibliographic information
Volume 15 Issue 2 ISSN 1120-1770
Pagination
pp. 225-239
Language
English
Note
Summaries (En, It)
5 tables; 3 graphs; 31 ref.
Translated Title
Modifiche nel contenuto dei componenti di base e negli acidi grassi nel corso della frittura di carne di pollo e prodotti a base di pollo
Type
Summary
2004-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]