Cita APA

Min, J., Khan, M. I., Lee, S., Yim, D. G., Seol, K. H., Lee, M., & Jo, C. (2016). Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin. Korean J Food Sci Anim Resour.

Chicago Style Citation

Min, Joong-Seok, Muhammad I. Khan, Sang-Ok Lee, Dong Gyun Yim, Kuk Hwan Seol, Mooha Lee, i Cheorun Jo. "Impact of Cooking, Storage, and Reheating Conditions On the Formation of Cholesterol Oxidation Products in Pork Loin." Korean J Food Sci Anim Resour 2016.

Cita MLA

Min, Joong-Seok, et al. "Impact of Cooking, Storage, and Reheating Conditions On the Formation of Cholesterol Oxidation Products in Pork Loin." Korean J Food Sci Anim Resour 2016.