00746nas a2200229   4500001001300000003000900013005001700022007000300039008003400042040005400076041000900130072001300139100001600152100002400168245009900192650001200291650001500303650001900318650001200337773011600349856005100465BR2013009526BR-BrBNA20231205123252.0ta230509b bl.|||p| |||| 00| 00por d  aBR-BrBNAbporcBiblioteca Nacional de Agricultura  a(En)  aQ04; Q031 aOsawa, C.C.1 aGonçalves, L.A.G.1 aChanges in breaded chicken and oil degradation during discontinuous frying with cottonseed oil  aFRITURA  aCOCÇÃO  aÓLEO VEGETAL  aGORDURA0 tCiência e Tecnologia de Alimentos (Brazil)xISSN 1678-457Xg(Oct-Dec 2012), v. 32(4) p. 701-709wBR201300952640uhttp://www.scielo.br/pdf/cta/v32n4/aop5271.pdf