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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) lipids (12491) fatty acids (6053) long chain fatty acids (2383) oleic acid (583) unsaturated fatty acids (3273) dienoic fatty acids (1031) monounsaturated fatty acids (932) oleic acid (583) nutrition (23130) human nutrition (4240) food choices (1040) food acceptability (263) Breeding and Genetic Improvement Breeding and Genetic Improvement breeding (13021) plant breeding (6911) cultivars (6048) genetic resources (29016) varieties (6566) cultivars (6048) Calendar Year Calendar Year Year (337475) 2006 (23836) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) snack foods (148) cooked foods (1504) fried foods (100) plant products (54971) legumes (5497) peanuts (430) nut products (1260) nuts (1115) peanuts (430) peanut products (535) peanuts (430) oilseed products (5896) oilseeds (3542) peanuts (430) peanut products (535) peanuts (430) product quality (18080) food quality (12184) sensory properties (4680) Food and Human Nutrition Food and Human Nutrition food science (22492) food quality (12184) foods (20022) snack foods (148) cooked foods (1504) fried foods (100) human nutrition (4240) food choices (1040) food acceptability (263) Geographical Locations Geographical Locations South America (4651) Argentina (1014) Natural Resources, Earth and Environmental Sciences Natural Resources, Earth and Environmental Sciences natural resources (75944) biological resources (55960) genetic resources (29016) varieties (6566) cultivars (6048) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) lipids (12483) fatty acids (6047) long chain fatty acids (2382) oleic acid (583) unsaturated fatty acids (3270) dienoic fatty acids (1031) monounsaturated fatty acids (932) oleic acid (583) chemical compounds (78840) acids, bases, and salts (29068) acids (19405) organic acids and salts (17608) carboxylic acids (13418) fatty acids (6047) long chain fatty acids (2382) oleic acid (583) unsaturated fatty acids (3270) dienoic fatty acids (1031) monounsaturated fatty acids (932) oleic acid (583) organic compounds (57444) organic acids and salts (17608) carboxylic acids (13418) fatty acids (6047) long chain fatty acids (2382) oleic acid (583) unsaturated fatty acids (3270) dienoic fatty acids (1031) monounsaturated fatty acids (932) oleic acid (583) chemistry (84737) analytical chemistry (19151) chemical analysis (3669) peroxide value (322) chemical composition (25538) lipid composition (4442) fatty acid composition (2454) physicochemical properties (27179) oxidative stability (581) physics (54990) space and time (9709) temporal variation (6965) Plant Science and Plant Products Plant Science and Plant Products plant breeding (6911) cultivars (6048) plant products (54974) legumes (5497) peanuts (430) nut products (1260) nuts (1115) peanuts (430) peanut products (535) peanuts (430) oilseed products (5896) oilseeds (3542) peanuts (430) peanut products (535) peanuts (430) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) chemical analysis (3669) peroxide value (322) technology (49139) storage technology (3252) storage conditions (3071) storage time (1379) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina Author(s) of Article: Will be identified in next release Citation: International journal of food science and technology 2006 v.41 no.8 pp. 900-909 Click to View: (Click to View) Date of Publication: 2006 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=690011 Name of Publication: International journal of food science and technology Publishing Company: Will be identified in next release Accession Number: 231415
