Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products
Crossref DOI link: https://0-doi-org.brum.beds.ac.uk/10.1186/s12944-015-0091-5
Published Online: 2015-08-11
Published Print: 2015-12
Update policy: https://0-doi-org.brum.beds.ac.uk/10.1007/springer_crossmark_policy
Khan, Muhammad I.
Min, Joong-Seok
Lee, Sang-Ok
Yim, Dong Gyun
Seol, Kuk-Hwan
Lee, Mooha
Jo, Cheorun http://orcid.org/0000-0003-2109-3798
Funding for this research was provided by:
National Institute of Animal Science, RDA (ID0ERIAE154)