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Factors Impacting the Formation of 3‐MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat

Published Online: 2017-04-27

Published Print: 2017-06

Authors

Wong, Yu Hua

Lai, Oi Ming

Abas, Faridah

Nyam, Kar Lin

Nehdi, Imededdine Arbi

Muhamad, Halimah

Tan, Chin Ping
Funding

Funding for this research was provided by:

Prototype Development Research Grant Scheme, Ministry of Higher Education of Malaysia (PRGS/1/2013/SG01/UPM/01/1)
License Information

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License valid from 2017-04-27

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