Impact of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products in pork loin

Korean Journal for Food Science of Animal Resources

Volumn 36, Issue 1, 2016, Pages 23-28

  Min, Joong Seok ^a   Khan, Muhammad I ^b,c   Lee, Sang Ok ^b   Yim, Dong Gyun ^d   Seol, Kuk Hwan ^e   Lee, Mooha ^b,f   Jo, Cheorun ^b  

^a CJ Cheiljedang   (South Korea)

^b Seoul National University   (South Korea)

^c UNIVERSITY OF AGRICULTURE   (Pakistan)

^d Jinju Health College ^*  (South Korea)

^e National Institute of Animal Science   (South Korea)

^f ARSI UNIVERSITY   (Ethiopia)

Author keywords

Cholesterol oxidation products; Cooking; Pork loin; Refrigerated storage; Reheating

Indexed keywords

EID: 84964343808     PISSN: 12258563     EISSN: 2234246X     Source Type: Journal    
DOI: 10.5851/kosfa.2016.36.1.23     Document Type: Article

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