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D U Ahn

Showing results (61-70 of 105) with videos related to

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Meat Science|January 15, 2011
Dose-dependent changes of chemical attributes in irradiated sausagesK C Nam, E J Lee, D U Ahn, et al.
Journal of Food Science|September 3, 2009
Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beefH A Ismail, E J Lee, K Y Ko, et al.
Meat Science|November 9, 2011
Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beefH A Ismail, E J Lee, K Y Ko, et al.
Poultry Science|September 1, 1995
Effects of dietary alpha-linolenic acid and strain of hen on the fatty acid composition, storage stability, and flavor characteristics of chicken eggsD U Ahn, H H Sunwoo, F H Wolfe, et al.
Meat Science|November 9, 2011
Effect of dietary conjugated linoleic acid, irradiation, and packaging conditions on the quality characteristics of raw broiler breast filletsM Du, K C Nam, S J Hur, et al.
Poultry Science|January 5, 2002
Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cookingM Du, S J Hur, K C Nam, et al.
Meat Science|November 9, 2011
Quality characteristics of pork patties irradiated and stored in different packaging and storage conditionsD U Ahn, C Jo, M Du, et al.
Poultry Science|October 24, 2012
Antioxidant effects of ovotransferrin and its hydrolysatesJ Kim, S H Moon, D U Ahn, et al.
Poultry Science|March 9, 2013
Separation of ovotransferrin from chicken egg white without using organic solventsE D N S Abeyrathne, H Y Lee, J S Ham, et al.
Poultry Science|October 20, 2011
Evaluation of radiation-induced compounds in irradiated raw or cooked chicken meat during storageJ-H Kwon, K Akram, K-C Nam, et al.
Pageof 11

Showing results (61-70 of 105) with videos related to

Sort By:
Pageof 11
Meat Science|January 15, 2011
Dose-dependent changes of chemical attributes in irradiated sausagesK C Nam, E J Lee, D U Ahn, et al.
Journal of Food Science|September 3, 2009
Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beefH A Ismail, E J Lee, K Y Ko, et al.
Meat Science|November 9, 2011
Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beefH A Ismail, E J Lee, K Y Ko, et al.
Poultry Science|September 1, 1995
Effects of dietary alpha-linolenic acid and strain of hen on the fatty acid composition, storage stability, and flavor characteristics of chicken eggsD U Ahn, H H Sunwoo, F H Wolfe, et al.
Meat Science|November 9, 2011
Effect of dietary conjugated linoleic acid, irradiation, and packaging conditions on the quality characteristics of raw broiler breast filletsM Du, K C Nam, S J Hur, et al.
Poultry Science|January 5, 2002
Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cookingM Du, S J Hur, K C Nam, et al.
Meat Science|November 9, 2011
Quality characteristics of pork patties irradiated and stored in different packaging and storage conditionsD U Ahn, C Jo, M Du, et al.
Poultry Science|October 24, 2012
Antioxidant effects of ovotransferrin and its hydrolysatesJ Kim, S H Moon, D U Ahn, et al.
Poultry Science|March 9, 2013
Separation of ovotransferrin from chicken egg white without using organic solventsE D N S Abeyrathne, H Y Lee, J S Ham, et al.
Poultry Science|October 20, 2011
Evaluation of radiation-induced compounds in irradiated raw or cooked chicken meat during storageJ-H Kwon, K Akram, K-C Nam, et al.
Pageof 11