Advances in Chemical Engineering and Science

Vol.6 No.4(2016), Paper ID 69979, 11 pages

DOI:10.4236/aces.2016.64033

 

Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying of Deboned Chicken Breast Meat

 

Lamin S. Kassama, Michael Ngadi

 

Department of Food and Animal Sciences, Alabama A&M University, Normal, USA
Department of Bioresource Engineering, McGill University, Ste-Anne-de-Bellevue, Canada

 

Copyright © 2016 Lamin S. Kassama, Michael Ngadi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

Kassama, L. and Ngadi, M. (2016) Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying of Deboned Chicken Breast Meat. Advances in Chemical Engineering and Science, 6, 324-334. doi: 10.4236/aces.2016.64033.
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