Effects of Grilling on Formation of Cholesterol Oxides in Seafood Products Rich in Polyunsaturated Fatty Acids

Author： Ohshima T.   Shozen K.I.   Ushio H.   Koizumi C.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.29, Iss.1, 1996-01, pp. : 94-99

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