HERZALLAH, Saqer M. Influence of Microwaving and Conventional Heating of Milk on Cholesterol Contents and Cholesterol Oxides Formation. Pakistan Journal of Nutrition, [S. l.], v. 4, n. 2, p. 85–88, 2005. DOI: 10.3923/pjn.2005.85.88. Disponível em: https://pjnonline.org/pjn/article/view/221. Acesso em: 1 jul. 2025.