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oxidized cholesterol and food preparation

Asked on May 20, 2011
Created May 20, 2011 at 10:01 PM

Hi all, just wondering if anyone would know the relationship between method(s) of preparation of various foods containing cholesterol and its oxidization. I am spcifically interested in prep methods to reduce O2 Chol. in organ meat. Currently I am boiling them sor a fairly long time. Perhaps there is a better way? An optimal temperature?

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