Food Science of Animal Resources

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2023 Impact Factor: 4.2

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Author: Kuk Hwan Seol

1 Articles are founded.

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

Joong-Seok Min, Muhammad I. Khan, Sang-Ok Lee, Dong Gyun Yim, Kuk Hwan Seol, Mooha Lee, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(1):23-28.
https://doi.org/10.5851/kosfa.2016.36.1.23

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Food Science of Animal Resources will be published by Springer Nature starting in 2026.
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https://link.springer.com/journal/44463

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