Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin |
Min, Joong-Seok
(CJ Food Research Center)
Khan, Muhammad I. (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) Lee, Sang-Ok (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) Yim, Dong Gyun (Department of Health Administration and Food Hygiene, Jinju Health College) Seol, Kuk Hwan (National Institute of Animal Science, RDA) Lee, Mooha (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) |
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