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Cholesterol Content of Traditional Foods in Korea: II. A Colesterol Content of Meats, Hams, and Sausages

C.J. Kim, B.S., N.E. Sung, M.D.
The Ewha Medical Journal 1978;1(4):233-238. Published online: July 24, 2015

Department of Biochemistry, College of Medicine, Ewha Womans University, Korea.

Corresponding author: N,E. Sung. Department of Biochemistry, College of Medicine, Ewha Womans University, Korea.

Copyright © 1978. Ewha Womans University School of Medicine

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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  • The total cholesterol contents of meats, harms, and sausages, which are often eaten at our daily lives, were determined. And the cholesterol content in the differently prepared chicken was determined.

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      Cholesterol Content of Traditional Foods in Korea: II. A Colesterol Content of Meats, Hams, and Sausages
      Ihwa Ŭidae chi. 1978;1(4):233-238.   Published online July 24, 2015
      DOI: https://doi.org/10.12771/emj.1978.1.4.233
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      Cholesterol Content of Traditional Foods in Korea: II. A Colesterol Content of Meats, Hams, and Sausages
      Ihwa Ŭidae chi. 1978;1(4):233-238.   Published online July 24, 2015
      DOI: https://doi.org/10.12771/emj.1978.1.4.233
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      Cholesterol Content of Traditional Foods in Korea: II. A Colesterol Content of Meats, Hams, and Sausages
      Cholesterol Content of Traditional Foods in Korea: II. A Colesterol Content of Meats, Hams, and Sausages
      Ewha Med J : The Ewha Medical Journal

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