Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin
S. O. Lee, D. G. Lim, K. H. Seol, Y. Erwanto, M. Lee
Asian-Australas J Anim Sci. 2006;19(5):756-762.   Published online 2006 Mar 29     DOI: https://doi.org/10.5713/ajas.2006.756
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