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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Previous	JART 000554 Effect of Grilling and Roasting on the Fatty Acids Profile of Chicken and Mutton /	JART 000555 Effect of neck cut position on time to collapse in halal slaughtered cattle without stunning /	JART 000556 Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage /	JART 000557 Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin /	JART 000558 Effects on poultry and livestock of feed contamination with bacteria and fungi /	JART 000559 Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality /	JART 000560 Embedding Islamic dietary law into an HACCP approach for application to the poultry slaughtering and processing industry /	Next

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