Content of Fat-Soluble Nutrients (Cholesterol, Retinol, and α-Tocopherol) in Different Parts of Poultry Meats according to Cooking Method (조리방법에 따른 가금류의 부위별 지용성 영양성분 함량 변화 조사: 콜레스테롤, 레티놀 및 알파-토코페롤)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.44 no.2
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- pp.234-241
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- 2015