Food and Nutrition Sciences

Vol.7 No.10(2016), Paper ID 70218, 11 pages

DOI:10.4236/fns.2016.710089

 

Shrinkage and Density Change of De-Boned Chicken Breast during Deep-Fat Frying

 

Lamin S. Kassama, Michael Ngadi

 

Department of Food and Animal Sciences, A-101 Carver Complex Thomas Wing South, Alabama A&M University, Normal, AL, 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


S. Kassama, L. and Ngadi, M. (2016) Shrinkage and Density Change of De-Boned Chicken Breast during Deep-Fat Frying. Food and Nutrition Sciences, 7, 895-905. doi: 10.4236/fns.2016.710089.

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