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D U Ahn

Showing results (31-40 of 105) with videos related to

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Meat Science|November 9, 2011
Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal speciesY H Kim, K C Nam, D U Ahn
Poultry Science|September 25, 2002
Effect of dietary sorghum cultivars on the storage stability of broiler breast and thigh meatM Du, G Cherian, P A Stitt, et al.
Meat Science|November 9, 2011
Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditionsD U Ahn, K C Nam, M Du, et al.
Meat Science|November 9, 2011
Cholesterol oxidation products in irradiated raw meat with different packaging and storage timeK C Nam, M Du, C Jo, et al.
Poultry Science|February 24, 2001
Formation of cholesterol oxides in irradiated raw and cooked chicken meat during storageJ I Lee, S Kang, D U Ahn, et al.
Meat Science|November 9, 2011
Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storageD U Ahn, K C Nam, M Du, et al.
Poultry Science|January 18, 2018
Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides - A reviewE D N S Abeyrathne, X Huang, D U Ahn
Poultry Science|September 20, 2012
Irradiation of shell egg on the physicochemical and functional properties of liquid egg whiteB Min, K C Nam, C Jo, et al.
Journal of Food Science|February 26, 2009
Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meatsB Min, K C Nam, J Cordray, et al.
Meat Science|November 9, 2011
The influence of pre-slaughter oral loading of acid or base on post-mortem changes in Longissimus Dorsi muscle of porkD U Ahn, J F Patience, A Fortin, et al.
Pageof 11

Showing results (31-40 of 105) with videos related to

Sort By:
Pageof 11
Meat Science|November 9, 2011
Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal speciesY H Kim, K C Nam, D U Ahn
Poultry Science|September 25, 2002
Effect of dietary sorghum cultivars on the storage stability of broiler breast and thigh meatM Du, G Cherian, P A Stitt, et al.
Meat Science|November 9, 2011
Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditionsD U Ahn, K C Nam, M Du, et al.
Meat Science|November 9, 2011
Cholesterol oxidation products in irradiated raw meat with different packaging and storage timeK C Nam, M Du, C Jo, et al.
Poultry Science|February 24, 2001
Formation of cholesterol oxides in irradiated raw and cooked chicken meat during storageJ I Lee, S Kang, D U Ahn, et al.
Meat Science|November 9, 2011
Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storageD U Ahn, K C Nam, M Du, et al.
Poultry Science|January 18, 2018
Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides - A reviewE D N S Abeyrathne, X Huang, D U Ahn
Poultry Science|September 20, 2012
Irradiation of shell egg on the physicochemical and functional properties of liquid egg whiteB Min, K C Nam, C Jo, et al.
Journal of Food Science|February 26, 2009
Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meatsB Min, K C Nam, J Cordray, et al.
Meat Science|November 9, 2011
The influence of pre-slaughter oral loading of acid or base on post-mortem changes in Longissimus Dorsi muscle of porkD U Ahn, J F Patience, A Fortin, et al.
Pageof 11