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- [1] THE INFLUENCE OF FRYER TEMPERATURE AND RAW WEIGHT ON FRY TIME OF DEEP-FAT FRIED CHICKEN THIGHSPOULTRY SCIENCE, 1980, 59 (11) : 2467 - 2469LANE, RHMUIR, WMMULLINS, SG
- [2] THE EFFECT OF FRYER TEMPERATURE AND RAW WEIGHT ON YIELD AND COMPOSITION OF DEEP-FAT FRIED CHICKEN THIGHSPOULTRY SCIENCE, 1982, 61 (02) : 294 - 299LANE, RHNGUYEN, HJONES, SWMIDKIFF, VC
- [3] INFLUENCE OF DEEP-FAT FRYER LOAD ON COMPUTED FRY TIME OF BREADED BROILER THIGHSPOULTRY SCIENCE, 1982, 61 (03) : 610 - 611LANE, RHJONES, SW
- [4] CORRELATION OF MINIMUM SENSORY DONENESS WITH INTERNAL TEMPERATURE OF DEEP FAT FRIED CHICKEN THIGHSPOULTRY SCIENCE, 1980, 59 (04) : 719 - 723LANE, RHMUIR, WMMULLINS, SG
- [5] STUDIES ON YIELDS OF DEEP-FAT FRIED CHICKEN PARTSPOULTRY SCIENCE, 1978, 57 (04) : 1172 - 1172YANG, CSCHEN, TC
- [7] EFFECTS OF AGITATION AND TEMPERATURE IN DEEP-FAT FRYING OF POTATOES .2. DETERMINATION OF EFFICIENCY OF DEEP-FAT FRYERFOOD TECHNOLOGY, 1967, 21 (04) : 649 - &STROCK, HBALL, COCHANG, SS
- [8] INFLUENCE OF DESIGN OF A NEW TYPE DEEP-FAT FRYER ON QUALITY OF DEEP-FRYING FATFETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1987, 89 (11): : 425 - 425BUCKENHUSKES, HREIN, UGIERSCHNER, K
- [9] Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggetsJOURNAL OF FOOD ENGINEERING, 2009, 91 (01) : 146 - 153Adedeji, Akinbode A.Ngadi, Michael O.Raghavan, G. S. V.
- [10] Microstructural Properties of Deep-Fat Fried Chicken Nuggets Coated with Different Batter FormulationINTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2011, 14 (01) : 68 - 83Adedeji, Akinbode A.Ngadi, Michael O.