Al-Ismail, Khalid. “Effect of Two Methods of Grilling on the Oxidative Rancidity and Cholesterol Oxidation in Beef and Chicken Shawerma”. Grasas y Aceites 53, no. 3 (September 30, 2002): 335–339. Accessed April 25, 2024. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/326.