 |
|
Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin
S. O. Lee (Lee SO), D. G. Lim (Lim DG), K. H. Seol (Seol KH), Y. Erwanto (Erwanto Y), M. Lee (Lee M)
Asian-Australas J Anim Sci. 2006;19(5):756-762. Published online 2006 Mar 29 DOI: https://doi.org/10.5713/ajas.2006.756
|
|
Citations to this article as recorded by
 Current knowledge on the mechanism of atherosclerosis and pro-atherosclerotic properties of oxysterols
Adam Zmysłowski, Arkadiusz Szterk
Lipids in Health and Disease.2017;[Epub] CrossRef 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
Korean Journal for Food Science of Animal Resources.2016; 36(1): 23. CrossRef Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology
Joong-Seok Min, Sang-Ok Lee, Muhammad Issa Khan, Dong Gyun Yim, Kuk-Hwan Seol, Mooha Lee, Cheorun Jo
Lipids in Health and Disease.2015;[Epub] CrossRef Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products
Muhammad I. Khan, Joong-Seok Min, Sang-Ok Lee, Dong Gyun Yim, Kuk-Hwan Seol, Mooha Lee, Cheorun Jo
Lipids in Health and Disease.2015;[Epub] CrossRef
|