Cholesterol Oxidation in Baked Foods Containing Fresh and...

Journal of Food Science 1995 Vol. 60; Iss. 5

Cholesterol Oxidation in Baked Foods Containing Fresh and Powdered Eggs

PAOLA ZUNIN, FILIPPO EVANGELISTI, MARIA FIORENZA CABONI, GIULIA PENAZZI, GIOVANNI LERCKER, ENRICO TISCORNIA
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Volume:
60
Year:
1995
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1995.tb06260.x
File:
PDF, 591 KB
english, 1995
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