Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
Abstract This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking met...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , , |
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| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Springer Nature
2016-02-01
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| মালা: | Food Science of Animal Resources |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://doi.org/10.5851/kosfa.2016.36.1.23 |
| ট্যাগগুলো: |
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