Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets

This is the data collection for the scientific article with title: "Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets". Please read README.txt file for more information.本数据集为题为《油炸橄榄油类型对市售炸鸡块理化与感官品质的影响》的学术论文的配套数据集合，详细信息请参阅README.txt文件。