Impact of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products in pork loin

Joong Seok Min, Muhammad I. Khan, Sang Ok Lee, Dong Gyun Yim, Kuk Hwan Seol, Mooha Lee, Cheorun Jo

Research output: Contribution to journal › Article › peer-review

20 Scopus citations

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Food Science