Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin / S. O. Lee, D. G. Lim, K. H. Seol, Y. Erwanto and M. Lee

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ArticlePublication details: Korea : Seoul National University, 2008Content type:

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Item type	Current library	Call number	Status	Date due	Barcode
Articles	Halal Development Corporation Library Open Shelves	JART 000557 (Browse shelf(Opens below))	Available

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