The effect of process temperature and time on the occurrence of the products of cholesterol oxidation in butter

Autor:	Mustafa Metin, Abdullah Kemal Seckin
Rok vydání:	2005
Předmět:	chemistry.chemical_compound chemistry Biochemistry Cholesterol Scientific method Food science 7-ketocholesterol Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science and Technology. 40:903-906
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.2005.01022.x
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::31dce4817cc0341eccc54dcc2d6c2577 https://doi.org/10.1111/j.1365-2621.2005.01022.x Zobrazit plný text záznamu Plný text