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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) meat (3662) pork (1159) zoology (51799) animal physiology (24482) neurophysiology (2127) sensation (1851) taste (822) Biological Sciences Biological Sciences biochemistry (102540) bioactive properties (24739) antioxidant activity (5477) biochemical compounds (82890) lipids (12491) steroids (2679) sterols (2124) cholesterol (1252) physiology (77074) animal physiology (24482) neurophysiology (2127) sensation (1851) taste (822) zoology (51772) animal physiology (24475) neurophysiology (2126) sensation (1850) taste (821) Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) meat (3660) pork (1159) product quality (18080) sensory properties (4680) odors (1816) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) lipids (12483) steroids (2677) sterols (2122) cholesterol (1250) chemical compounds (78840) organic compounds (57444) alcohols (12943) sterols (2122) cholesterol (1250) aromatic compounds (11724) phenolic compounds (9245) butylated hydroxytoluene (164) technical chemicals (15701) antioxidants (4580) thiobarbituric acid-reactive substances (612) chemistry (84737) analytical chemistry (19151) analytical methods (16695) chromatography (6699) gas chromatography (1859) capillary gas chromatography (79) chemical analysis (3669) peroxide value (322) physicochemical properties (27179) antioxidant activity (5477) oxidative stability (581) reaction chemistry (20939) chemical reactions (18979) transesterification (284) peroxidation (2359) lipid peroxidation (2288) redox reactions (4468) oxidation (3550) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering materials science (14620) material forms (6970) hydrolysates (566) methodology (66114) analytical methods (16690) chromatography (6699) gas chromatography (1859) capillary gas chromatography (79) chemical analysis (3669) peroxide value (322) research (30526) research methods (29174) sensory evaluation (1238) technology (49139) processing technology (28127) fractionation (1113) storage technology (3252) storage conditions (3071) cold storage (1217) frozen storage (285) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Antioxidative effect of crackling hydrolysates during frozen storage of cooked pork meatballs Author(s) of Article: Will be identified in next release Citation: European food research and technology 2007 v.224 no.3 pp. 293-299 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=445080 Name of Publication: European food research and technology Publishing Company: Will be identified in next release Accession Number: 79556
