Comparison of analytical methods which monitor the quality of frying oil used for the production of par-fried chicken products

Thesis

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Cenk Uzel

Master of Science (M.S.), Drexel University

1997

DOI:

https://doi.org/10.17918/00008693

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Title: Comparison of analytical methods which monitor the quality of frying oil used for the production of par-fried chicken products
Creators: Cenk Uzel
Awarding Institution: Drexel University
Degree Awarded: Master of Science (M.S.)
Publisher: Drexel University; Philadelphia, Pennsylvania
Number of pages: x, 108 pages
Resource Type: Thesis
Language: English
Academic Unit: Drexel University
Other Identifier: 991021889073604721