Effect of different cooking methods on formation of cholesterol oxidation products in pork and beef
Cooking process can lead to the formation of cholesterol oxidation products (COPs) which can give negative biological effects to human. The objective of this work was to study the effect of different cooking methods (grilled and roasted) on formation of COPs in beef and pork. The analysis involved f...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | en_US |
| Published: |
2015
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| Subjects: | |
| Online Access: | http://ddms.usim.edu.my/handle/123456789/8782 |
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