The Effects of Industrial Pre-Frying and Domestic Cooking Methods on the Nutritional Compositions and Fatty Acid Profiles of Two Different Frozen Breaded Foods

AuthID
 P-012-YDV
9
Author(s)
Martínez B.
·
Pérez B.
·
Antón X.
·
Vázquez B.I.
·
Fente C.A.
·
Franco C.M.
·
Rodríguez J.L.
·
Cepeda A.
Document Type
Article
Year published
2010
Published
in LWT, ISSN: 00236438
Volume: 43, Issue: 8, Pages: 1271-1276 (5)
Indexing
Scopus®
Crossref®27
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-79956282161
Source Identifiers
ISSN: 00236438
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