Effect of freezing, frozen storage and cooking on the chemical changes and quality characteristics of lamb meat. II. Fatty acids, phospholipids, cholesterol and cholesterol esters

Effect of freezing, frozen storage and cooking on the chemical changes and quality characteristics of lamb meat. II. Fatty acids, phospholipids, cholesterol and cholesterol esters
S.B. El-Magoli, F.A. El-Wakeil and H.M. El-Banna