Study of oleogel as a frying medium for deep-fried chicken
Kelvin Adrah, Samuel Chetachukwu Adegoke, Kyle Nowlin, Reza Tahergorabi
Topics & Concepts
CanolaTBARSFood scienceDeep fryingThiobarbituric acidChemistryMoistureAntioxidantBiochemistryLipid peroxidationOrganic chemistryFood Chemistry and Fat AnalysisEdible Oils Quality and AnalysisMeat and Animal Product Quality