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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) raw meat (282) meat (3662) beef (1136) poultry meat (465) turkey meat (68) poultry products (516) poultry meat (465) turkey meat (68) Calendar Year Calendar Year Year (337475) 2012 (47541) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) raw meat (282) meat (3660) beef (1136) poultry meat (465) turkey meat (68) poultry products (516) poultry meat (465) turkey meat (68) foods (19982) cooked foods (1504) raw foods (1212) raw meat (281) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preparation (2068) cooking (1493) broiling (8) grilling (36) microwave cooking (67) food processing (5550) cooking (1491) broiling (8) grilling (35) microwave cooking (66) foods (20022) cooked foods (1504) raw foods (1216) raw meat (283) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) technical chemicals (15701) antioxidants (4580) thiobarbituric acid-reactive substances (612) chemistry (84737) physicochemical properties (27179) solubility (1384) water solubility (431) physics (54990) physical properties (32618) temperature (18106) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering equipment (11338) processing equipment (2394) heat processing equipment (239) ovens (203) microwave ovens (68) technology (49139) processing technology (28127) heat treatment (3316) boiling (211) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat Author(s) of Article: Will be identified in next release Citation: Food chemistry 2012 v.132 no.1 pp. 80-85 Click to View: (Click to View) Date of Publication: 2012 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=468288 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 96629
