M. Ngadi, Y. Li and S. Oluka, “Quality Changes in Chicken Nuggets Fried in Oils with Different Degrees of Hydrogenatation,” Lebensmittel-Wissenshaft und-Technology, Vol. 40, 2007, pp. 1784-1791. - References

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M. Ngadi, Y. Li and S. Oluka, “Quality Changes in Chicken Nuggets Fried in Oils with Different Degrees of Hydrogenatation,” Lebensmittel-Wissenshaft und-Technology, Vol. 40, 2007, pp. 1784-1791.

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