Effect of grilling and roasting on formation of Cholesterol Oxidation Products (COPs) in chicken and mutton

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Bibliographic Details
Main Authors:	Alina A.R., Nurul Farah Sakinah A., Shazamawati Z.H., Thema Juhana M.J., Siti Mashitoh A., Ummi Syuhada H.S., Nurul Mawaddah A.H., Nurulhuda S.
Format:	journal::journal article
Language:	English en_US
Published:	2024
Subjects:	Chicken Cholesterol Oxidation Products Grilling Mutton Roasting
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