Formation of oxysterols during thermal processing and frozen storage of cooked minced meat.

Sabolová, Monika

Formation of oxysterols during thermal processing and frozen storage of cooked minced meat. [electronic resource] - Journal of the science of food and agriculture Dec 2017 - 5092-5099 p. digital

Publication Type: Journal Article

1097-0010

10.1002/jsfa.8386 doi


Animals
Cattle
Cooking
Food Storage
Freezing
Hot Temperature
Meat--analysis
Oxysterols--chemistry
Swine