Formation and content of cholesterol oxidation products in meat and meat products

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Original language	English (Ireland)
Title of host publication	Sterol oxidation products in foods and biological samples: analysis, content and biological effects
Editors	Francesc Guardiola
Publisher	AOCS Press
Pages	162-185
ISBN (Print)	1-893997-34-0
DOIs	https://doi.org/10.1201/9781003040460
Publication status	Published - 2002

Access to Document

@inbook{a8ce0da7aec645d7a511950a7a4e768f,

title = "Formation and content of cholesterol oxidation products in meat and meat products",

author = "Nora O'Brien",

year = "2002",

doi = "10.1201/9781003040460",

language = "English (Ireland)",

isbn = "1-893997-34-0",

pages = "162--185",

editor = "Guardiola, \{Francesc \}",

booktitle = "Sterol oxidation products in foods and biological samples: analysis, content and biological effects",

publisher = "AOCS Press",

}

TY - CHAP

T1 - Formation and content of cholesterol oxidation products in meat and meat products

AU - O'Brien, Nora

PY - 2002

Y1 - 2002

U2 - 10.1201/9781003040460

DO - 10.1201/9781003040460

M3 - Chapter

SN - 1-893997-34-0

SP - 162

EP - 185

BT - Sterol oxidation products in foods and biological samples: analysis, content and biological effects

A2 - Guardiola, Francesc

PB - AOCS Press

ER -