The effect of heat treatment on the cholesterol oxides,...

The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products

Sueli Regina Baggio, Neura Bragagnolo
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Volume:
95
Year:
2006
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2005.01.037
File:
PDF, 144 KB
english, 2006
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