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D U Ahn

Showing results (71-80 of 105) with videos related to

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Poultry Science|September 19, 2023
Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcassesK Kawamura, D Ma, A Pereira, et al.
Poultry Science|January 21, 2011
Effects of chitosan coating and storage with dry ice on the freshness and quality of eggsC Jo, D U Ahn, X D Liu, et al.
Poultry Science|April 15, 2011
A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and saltsK Y Ko, K C Nam, C Jo, et al.
British Poultry Science|October 31, 2019
Anti-elastase and anti-hyaluronidase activity of phosvitin isolated from hen egg yolkJ H Lee, S H Moon, Y Hong, et al.
Poultry Science|May 21, 2011
Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storageS Xiao, W G Zhang, E J Lee, et al.
Poultry Science|October 3, 2006
Dietary functional ingredients: performance of animals and quality and storage stability of irradiated raw turkey breastH J Yan, E J Lee, K C Nam, et al.
Poultry Science|August 15, 2006
Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meatH J Yan, E J Lee, K C Nam, et al.
Journal of Food Science|November 13, 2007
Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausagesJ J Sindelar, J C Cordray, J G Sebranek, et al.
Poultry Science|March 25, 2017
In vitro cytotoxic and ACE-inhibitory activities of promod 278P hydrolysate of ovotransferrin from chicken egg whiteS H Moon, J H Lee, J H Kim, et al.
Journal of Food Science|November 13, 2007
Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured hamJ J Sindelar, J C Cordray, J G Sebranek, et al.
Pageof 11

Showing results (71-80 of 105) with videos related to

Sort By:
Pageof 11
Poultry Science|September 19, 2023
Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcassesK Kawamura, D Ma, A Pereira, et al.
Poultry Science|January 21, 2011
Effects of chitosan coating and storage with dry ice on the freshness and quality of eggsC Jo, D U Ahn, X D Liu, et al.
Poultry Science|April 15, 2011
A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and saltsK Y Ko, K C Nam, C Jo, et al.
British Poultry Science|October 31, 2019
Anti-elastase and anti-hyaluronidase activity of phosvitin isolated from hen egg yolkJ H Lee, S H Moon, Y Hong, et al.
Poultry Science|May 21, 2011
Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storageS Xiao, W G Zhang, E J Lee, et al.
Poultry Science|October 3, 2006
Dietary functional ingredients: performance of animals and quality and storage stability of irradiated raw turkey breastH J Yan, E J Lee, K C Nam, et al.
Poultry Science|August 15, 2006
Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meatH J Yan, E J Lee, K C Nam, et al.
Journal of Food Science|November 13, 2007
Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausagesJ J Sindelar, J C Cordray, J G Sebranek, et al.
Poultry Science|March 25, 2017
In vitro cytotoxic and ACE-inhibitory activities of promod 278P hydrolysate of ovotransferrin from chicken egg whiteS H Moon, J H Lee, J H Kim, et al.
Journal of Food Science|November 13, 2007
Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured hamJ J Sindelar, J C Cordray, J G Sebranek, et al.
Pageof 11