Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

Published 2009 View Full Article

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Title
Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 83, Issue 3, Pages 431-437
Publisher
Elsevier BV
Online
2009-06-17
DOI
10.1016/j.meatsci.2009.06.021

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