Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin-Reference-Cited by-同舟云学术

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Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin

Published:2006-03-29 Issue:5 Volume:19 Page:756-762
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian Australas. J. Anim. Sci

Author:

Lee S. O.,Lim D. G.,Seol K. H.,Erwanto Y.,Lee M.

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://www.ajas.info/upload/pdf/123.pdf

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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4. Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat;KOREAN J FOOD SCI AN;2018

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