Tocopherol and Tocotrienol contents of chicken nuggets blended with red Palm oils before and after frying
Tocopherols and tocotrienols content before and after frying in chicken nuggets blended with red palm oils NVRO, NVRO-100 and NVRO-50 was compared against the chicken fat treatment used as control. The lowest total tocopherols and tocotrienols content after frying was observed in control samples and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Palm Oil Board,
2015-03.
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| Subjects: | |
| Online Access: | Get fulltext |