Nadia Khan
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Haq Nawaz
Not Available
ABSTRACT
An experimental study was conducted to evaluate the effect of chicken frying on physico chemical characteristics of canola oil. Various physico-chemical parameter of the frying oil were determined. The result revealed that viscosity, refractive index, specific gravity, acid value, peroxide value and saponification value increased with frying time however the iodine value decreased with increasing frying time during frying of chicken pieces. It was concluded that extensive heating and continuous frying should be avoided.
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How to cite this article
Nadia Khan and Haq Nawaz, 2000. Effect of chicken frying on the characteristics of the canola oil. Pakistan Journal of Biological Sciences, 3: 2208-2209.
DOI: 10.3923/pjbs.2000.2208.2209
URL: https://scialert.net/abstract/?doi=pjbs.2000.2208.2209
DOI: 10.3923/pjbs.2000.2208.2209
URL: https://scialert.net/abstract/?doi=pjbs.2000.2208.2209
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