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D U Ahn

Showing results (11-20 of 105) with videos related to

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Poultry Science|March 12, 1998
Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked-meat homogenates are different from those in raw-meat homogenatesD U Ahn, S M Kim
Poultry Science|May 24, 2003
Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast pattiesK C Nam, D U Ahn
Poultry Science|September 12, 2003
Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meatK C Nam, D U Ahn
Poultry Science|June 26, 2008
An economic and simple purification procedure for the large-scale production of ovotransferrin from egg whiteK Y Ko, D U Ahn
Meat Science|November 9, 2011
Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breastK C Nam, D U Ahn
Meat Science|November 9, 2011
Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meatK C Nam, D U Ahn
Meat Science|November 9, 2011
Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loinD U Ahn, S Lutz, J S Sim
Poultry Science|June 1, 1997
Effect of egg size and strain and age of hens on the solids content of chicken eggsD U Ahn, S M Kim, H Shu
Meat Science|November 9, 2011
Analysis of volatile components and the sensory characteristics of irradiated raw porkD U Ahn, C Jo, D G Olson
Meat Science|November 9, 2011
Temperature abuse affects the quality of irradiated pork loinsM J Zhu, A Mendonca, D U Ahn
Pageof 11

Showing results (11-20 of 105) with videos related to

Sort By:
Pageof 11
Poultry Science|March 12, 1998
Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked-meat homogenates are different from those in raw-meat homogenatesD U Ahn, S M Kim
Poultry Science|May 24, 2003
Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast pattiesK C Nam, D U Ahn
Poultry Science|September 12, 2003
Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meatK C Nam, D U Ahn
Poultry Science|June 26, 2008
An economic and simple purification procedure for the large-scale production of ovotransferrin from egg whiteK Y Ko, D U Ahn
Meat Science|November 9, 2011
Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breastK C Nam, D U Ahn
Meat Science|November 9, 2011
Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meatK C Nam, D U Ahn
Meat Science|November 9, 2011
Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loinD U Ahn, S Lutz, J S Sim
Poultry Science|June 1, 1997
Effect of egg size and strain and age of hens on the solids content of chicken eggsD U Ahn, S M Kim, H Shu
Meat Science|November 9, 2011
Analysis of volatile components and the sensory characteristics of irradiated raw porkD U Ahn, C Jo, D G Olson
Meat Science|November 9, 2011
Temperature abuse affects the quality of irradiated pork loinsM J Zhu, A Mendonca, D U Ahn
Pageof 11