Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products.

Autor:	Khan, Muhammad I.1,2, Joong-Seok Min3, Sang-Ok Lee1, Dong Gyun Yim4, Kuk-Hwan Seol5, Mooha Lee1,6, Cheorun Jo1 cheorun@snu.ac.kr
Zdroj:	Lipids in Health & Disease. Aug2015, Vol. 14 Issue 1, p1-9. 9p. 5 Charts.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu