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Ruixue MA1 , Tian GAD1 , Lei SDNG1 , Lin ZHANG1 , Yun JIANG

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Table 1. Changes in specific extinction coefficients (K 232  and K 268 ) of soybean oil during oil-water mixed frying (DWF) and pure-oil frying (PDF).
Table 3. Changes in viscosity and color (CIE L* and b* values) of soybean oil during oil-water mixed frying (DWF) and pure-oil frying (PDF).
Table 5. Sensory attributes scores of chicken chops after oil-water mixed frying (DWF) and pure-oil frying (PDF).

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