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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 by
Material type: Article Article; Format: print available online remote
Publication details: Korea : Seoul National University, 2008
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Availability: Items available for loan: Halal Development Corporation Library (1)Call number: JART 000557.

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Effect of Different Cooking Methods on Formation of Cholesterol Oxidation Products in Pork and Beef / by A.R. Alina by
Material type: Text Text; Format: available online remote
Publication details: [no place] : IDOSI Publications, 2012
Online access:
Availability: Items available for loan: Halal Development Corporation Library (1)Call number: JART 001334.

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