The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products
Sueli Regina Baggio, Neura BragagnoloVolume:
95
Year:
2006
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2005.01.037
File:
PDF, 144 KB
english, 2006