Influence of lard heat treatment on changes in the content of cholesterol and formation of cholesterol oxidation products

Polish Journal of Food and Nutrition Sciences

Volumn 60, Issue 1, 2010, Pages 19-23

  Derewiaka, Dorota ^a   Obiedziński, Mieczysław ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Cholesterol; Cholesterol oxidation products; GC MS; Lard

Indexed keywords

EID: 77649292138     PISSN: 12300322     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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