Advanced Search List
Search Keywords
Author: Sang-Ok Lee
2 Articles are founded.
Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
Korean J Food Sci Anim Resour 2018;38(3):433-441.
https://doi.org/10.5851/kosfa.2018.38.3.433
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2018.38.3.433
Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
Korean J Food Sci Anim Resour 2016;36(1):23-28.
https://doi.org/10.5851/kosfa.2016.36.1.23
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2016.36.1.23