- Effect of Frying Methods of Chickens on the Physicochemical Properties of Frying Oil and Fried Chickens in the School Foodservice
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Ro KA, Kim NY, Jang MS
- KMID: 2331861
- J Korean Diet Assoc.
- 1998 Feb;4(1):99-108.
The purpose of this study was to investigate the effect of frying methods of chickens ; deep-fat frying with raw chickens(A), with pre-cooked chickens(B) on the physicochemical properties of frying... -
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