Studies on frying quality of virgin coconut oil and shortening blends
The frying performances of palm solid shortening (PS) and virgin coconut oil (VCO) blends were evaluated. The fresh chickens were fried in a blended frying medium using an open fryer for 8 hours per day intermittently at 30 min interval for five consecutive days. Three types of oils were used; i.e....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Oriental Scientific Publishing Co.
2014
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/38616/1/Frying_VCO-shortening_OJCV030I03P1279-1286.pdf |