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2016•Korean Journal for Food Science of Animal ResourcesOpen access

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

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

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Key concepts: Loin, Roasting, Microwave oven, Food science, Chemistry, Steaming, Cooking methods, Lipid oxidation

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Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin — Research Paper | ScholarLens