Combination of hot air drying and deep-fat frying to reduce the oil content in chicken nuggets
Article first published online: 24 SEP 2010
© 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 10, pages 2101–2107, October 2010
How to Cite
Martínez-Ávila, M., Vélez-Ruiz, J. F. and Sosa-Morales, M. E. (2010), Combination of hot air drying and deep-fat frying to reduce the oil content in chicken nuggets. International Journal of Food Science & Technology, 45: 2101–2107. doi: 10.1111/j.1365-2621.2010.02390.x
- Issue published online: 24 SEP 2010
- Article first published online: 24 SEP 2010
- (Received 23 May 2010; Accepted in revised form 8 July 2010)
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