Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing

Subjects

Subjects :

ÁGUA

Details

Database :

OpenAIRE

Journal :

Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual), Universidade de São Paulo (USP), instacron:USP

Accession number :

edsair.od......3056..b73477693d79b3aa15203d14deaf141c