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

✍ Scribed by Magdalena Rudzińska; Ewa Flaczyk; Ryszard Amarowicz; Erwin Wąsowicz; Józef Korczak

Book ID: 105899516
Publisher: Springer
Year: 2006
Tongue: English
Weight: 230 KB
Volume: 224
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-006-0443-5

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