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Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products
BACKGROUND: Cholesterol is an important biological compound; however, its oxidation products have been proven to be harmful to human health. Cooking, storage, and reheating methods significantly affect the safety of meat products, as they contribute to the production of cholesterol oxidation product...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4531484/ https://www.ncbi.nlm.nih.gov/pubmed/26260472 http://dx.doi.org/10.1186/s12944-015-0091-5 |