Effect of different cooking methods on formation of cholesterol oxidation products in pork and beef

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Bibliographic Details
Main Authors:	Alina A.R., Ummi Syuhada H.S., Syazamawati Z.H., Thema Juhana M.J., Siti Mashitoh A., Nurul Farah Sakinah A., Nurul Mawaddah A.H., Nurulhuda M.S.
Format:	journal::journal article
Language:	English en_US
Published:	2024
Subjects:	Beef Cholesterol Cholesterol oxidation products Grilling % Roasting Pork
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