Content of Fat-Soluble Nutrients (Cholesterol, Retinol, and α-Tocopherol) in Different Parts of Poultry Meats according to Cooking Method |
Lee, Ji Hyun
(Department of Food Science and Technology, Chungnam National University)
Lee, Hee Na (Department of Food Science and Technology, Chungnam National University) Shin, Jung-Ah (Department of Food Science and Technology, Chungnam National University) Chun, Ji Yeon (Department of Food Engineering, Sunchon National University) Lee, Junsoo (Department of Food Science and Technology, Chungbuk National University) Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University) |
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