deep-fat frying

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1

The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils.

Ekiz, Elif;Oz, Fatih;

2019 Journal of the science of food and agriculture DOI: 10.1002/jsfa.9325 273 views

2

effect of light-salting and drying pre-treatments on physical characteristics and oil uptake in rainbow trout (oncorhynchus mykiss) nuggets

;B Shabanpour;A Jamshidi

2014 nursing inquiry 178 views

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Journal of the science of food and agriculture

ISSN: 1097-0010 805 views

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meatball fatty acid composition frying oils heterocyclic aromatic amine