|
|||||
|
|
Improving oil stability in deep-fried snack production: A case study |
|
| Authors: | Jibin He Garry Evans Graeme Byer Gillian Taylor Paul Clarkson Victoria Yell |
| Affiliation: | 1. School of Health and Life Sciences, Teesside University, Middlesbrough, UK;2. School of Health and Life Sciences, Teesside University, Middlesbrough, UK
Contribution: Conceptualization, Funding acquisition, ?Investigation, Methodology, Project administration, Resources, Supervision, Writing - review & editing;3. Tayto Group Ltd, Corby, UK Contribution: Conceptualization, Funding acquisition, ?Investigation, Methodology, Resources, Supervision;4. S.K. Chilled Foods Limited, Billingham, UK Contribution: Conceptualization, Funding acquisition, ?Investigation, Methodology, Resources, Supervision;5. J Sainsbury plc, London, UK Contribution: Conceptualization, Funding acquisition, Project administration, Resources, Supervision |
| Abstract: | |
| Keywords: | |