الفهرس 
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Abstract
The present work was carried out to study the effect of some technological treatment on formation of COPs in raw and mined cow beef this work included the following points 1-effec t of cooking and freezing treatment on cholesterol content and formation of cholesterol oxides in raw and minced beef packed under air or vacuum conditions.-2-effect of some cooking methods (blanching,roasting and frying) on cholesterol content and formation of COPs in cooked beef as well as evaluation the effect of different pans (pyrex,aluminum,stainless still and enamel).