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European Food Research and Technology

Volumn 224, Issue 3, 2007, Pages 293-299

Antioxidative effect of crackling hydrolysates during frozen storage of cooked pork meatballs

(5) Rudzińska, Magdalena a Flaczyk, Ewa a Amarowicz, Ryszard b Wąsowicz, Erwin a Korczak, Józef a

a POZNA UNIVERSITY OF LIFE SCIENCES (Poland)

b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH (Poland)

Author keywords

Antioxidants; Cholesterol oxidation; Lipid oxidation; Protein hydrolysates

Indexed keywords

EID: 33845288352 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-006-0443-5 Document Type: Article

Times cited : (18)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.