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

C.J. Kim, N.E. Sung

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.

Published Online: Jul 24, 2015

Abstract

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.