Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Copyright © 2012 Elham Ansarifar, Mohebbat Mohebbi, Fakhri Shahid 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
E. Ansarifar, M. Mohebbi and F. Shahid, "Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System,"
Food and Nutrition Sciences, Vol. 3 No. 5, 2012, pp. 685-692. doi:
10.4236/fns.2012.35093.