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D U Ahn

Showing results (51-60 of 105) with videos related to

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Poultry Science|December 7, 2017
Effect of oregano oil and tannic acid combinations on the quality and sensory characteristics of cooked chicken meatM Al-Hijazeen, A Mendonca, E J Lee, et al.
Poultry Science|May 30, 2002
Drinking water temperature effects on laying hens subjected to warm cyclic environmentsH Xin, R S Gates, M C Puma, et al.
Poultry Science|January 20, 2009
Ethylenediaminetetraacetate and lysozyme improves antimicrobial activities of ovotransferrin against Escherichia coli O157:H7K Y Ko, A F Mendoncam, H Ismail, et al.
Poultry Science|September 2, 2004
Influence of irradiation and storage on the quality of ready-to-eat turkey breast rollsM J Zhu, A Mendonca, E J Lee, et al.
Poultry Science|April 8, 2014
Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg whiteE D N S Abeyrathne, H Y Lee, D U Ahn
Poultry Science|April 8, 2014
Separation of ovotransferrin and ovomucoid from chicken egg whiteE D N S Abeyrathne, H Y Lee, D U Ahn
Poultry Science|February 3, 2005
Preharvest feed withdrawal affects liver lipid and liver color in broiler chickensD W Trampel, J L Sell, D U Ahn, et al.
Poultry Science|August 7, 1999
Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storageD U Ahn, J L Sell, C Jo, et al.
Poultry Science|March 1, 1997
Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscleM T Lesiak, D G Olson, C A Lesiak, et al.
Meat Science|November 9, 2011
Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscleM T Lesiak, D G Olson, C A Lesiak, et al.
Pageof 11

Showing results (51-60 of 105) with videos related to

Sort By:
Pageof 11
Poultry Science|December 7, 2017
Effect of oregano oil and tannic acid combinations on the quality and sensory characteristics of cooked chicken meatM Al-Hijazeen, A Mendonca, E J Lee, et al.
Poultry Science|May 30, 2002
Drinking water temperature effects on laying hens subjected to warm cyclic environmentsH Xin, R S Gates, M C Puma, et al.
Poultry Science|January 20, 2009
Ethylenediaminetetraacetate and lysozyme improves antimicrobial activities of ovotransferrin against Escherichia coli O157:H7K Y Ko, A F Mendoncam, H Ismail, et al.
Poultry Science|September 2, 2004
Influence of irradiation and storage on the quality of ready-to-eat turkey breast rollsM J Zhu, A Mendonca, E J Lee, et al.
Poultry Science|April 8, 2014
Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg whiteE D N S Abeyrathne, H Y Lee, D U Ahn
Poultry Science|April 8, 2014
Separation of ovotransferrin and ovomucoid from chicken egg whiteE D N S Abeyrathne, H Y Lee, D U Ahn
Poultry Science|February 3, 2005
Preharvest feed withdrawal affects liver lipid and liver color in broiler chickensD W Trampel, J L Sell, D U Ahn, et al.
Poultry Science|August 7, 1999
Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storageD U Ahn, J L Sell, C Jo, et al.
Poultry Science|March 1, 1997
Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscleM T Lesiak, D G Olson, C A Lesiak, et al.
Meat Science|November 9, 2011
Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscleM T Lesiak, D G Olson, C A Lesiak, et al.
Pageof 11