Effects of various cooking and re-heating methods on cholesterol oxidation products of beef loin

Asian-Australasian Journal of Animal Sciences

Volumn 19, Issue 5, 2006, Pages 756-762

  Lee, S O ^a   Lim, D G ^a   Seol, K H ^a   Erwanto, Y ^a,b   Lee, M ^a  

^a Seoul National University   (South Korea)

^b GADJAH MADA UNIVERSITY   (Indonesia)

Author keywords

Beef Loin; Cholesterol Oxidation Products; Cooking and Re heating Methods

Indexed keywords

EID: 33745497899     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2006.756     Document Type: Article

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