Alina, A.R. <br/><br/>
Effect of Different Cooking Methods on Formation of Cholesterol Oxidation Products in Pork and Beef / by 
A.R. Alina 
 - [no place] :    IDOSI Publications,  2012 
 - 1 online resource (4 pages)  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Beef<br/>Cholesterol oxidation products