In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork - koreascholar

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In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork

Sun Jin Hur, Seung Yuan Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376142

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한국식품영양학회 학술대회논문집

2013년 한국식품영양학회 동계학술대회 (2013.12)
p.151

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Sun Jin Hur(Dept. of Bio-Resources and Food Science, Konkuk University)
Seung Yuan Lee(Dept. of Bio-Resources and Food Science, Konkuk University)

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