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D U Ahn

Showing results (1-10 of 105) with videos related to

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Journal of Food Science|February 10, 2009
Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loinB Min, D U Ahn
Poultry Science|April 1, 1998
Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkeyC Jo, D U Ahn
Poultry Science|October 27, 2015
Influence of soy oil source and dietary supplementation of vitamins E and C on the oxidation status of serum and egg yolk, and the lipid profile of egg yolkH Irandoust, D U Ahn
Poultry Science|March 21, 2002
Effect of dietary conjugated linoleic acid on the growth rate of live birds and on the abdominal fat content and quality of broiler meatM Du, D U Ahn
Poultry Science|September 5, 2002
Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meatM Du, D U Ahn
Lipids|July 26, 2003
Dietary CLA affects lipid metabolism in broiler chicksM Du, D U Ahn
Meat Science|November 9, 2011
Quality characteristics of irradiated turkey breast rolls formulated with plum extractE J Lee, D U Ahn
Meat Science|November 9, 2011
Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and pattiesK C Nam, D U Ahn
Poultry Science|January 20, 2007
Preparation of immunoglobulin Y from egg yolk using ammonium sulfate precipitation and ion exchange chromatographyK Y Ko, D U Ahn
Poultry Science|September 11, 1998
Effect of superoxide and superoxide-generating systems on the prooxidant effect of iron in oil emulsion and raw turkey homogenatesD U Ahn, S M Kim
Pageof 11

Showing results (1-10 of 105) with videos related to

Sort By:
Pageof 11
Journal of Food Science|February 10, 2009
Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loinB Min, D U Ahn
Poultry Science|April 1, 1998
Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkeyC Jo, D U Ahn
Poultry Science|October 27, 2015
Influence of soy oil source and dietary supplementation of vitamins E and C on the oxidation status of serum and egg yolk, and the lipid profile of egg yolkH Irandoust, D U Ahn
Poultry Science|March 21, 2002
Effect of dietary conjugated linoleic acid on the growth rate of live birds and on the abdominal fat content and quality of broiler meatM Du, D U Ahn
Poultry Science|September 5, 2002
Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meatM Du, D U Ahn
Lipids|July 26, 2003
Dietary CLA affects lipid metabolism in broiler chicksM Du, D U Ahn
Meat Science|November 9, 2011
Quality characteristics of irradiated turkey breast rolls formulated with plum extractE J Lee, D U Ahn
Meat Science|November 9, 2011
Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and pattiesK C Nam, D U Ahn
Poultry Science|January 20, 2007
Preparation of immunoglobulin Y from egg yolk using ammonium sulfate precipitation and ion exchange chromatographyK Y Ko, D U Ahn
Poultry Science|September 11, 1998
Effect of superoxide and superoxide-generating systems on the prooxidant effect of iron in oil emulsion and raw turkey homogenatesD U Ahn, S M Kim
Pageof 11