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Author: Kuk Hwan Seol
1 Articles are founded.
Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
Korean J Food Sci Anim Resour 2016;36(1):23-28.
https://doi.org/10.5851/kosfa.2016.36.1.23
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https://doi.org/10.5851/kosfa.2016.36.1.23