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Journal of Animal Science
|
October 27, 2009
Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents
J H Kwon, K C Nam, E J Lee, et al.
Meat Science
|
November 9, 2011
Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties
D U Ahn, D G Olson, C Jo, et al.
Poultry Science
|
June 17, 1998
Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging
D U Ahn, J L Sell, C Jo, et al.
Journal of Agricultural and Food Chemistry
|
March 3, 2005
Effect of far-infrared irradiation on the antioxidant activity of defatted sesame meal extracts
Seung-Cheol Lee, Seok-Moon Jeong, So-Young Kim, et al.
Journal of Food Science
|
February 10, 2009
Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef
H A Ismail, E J Lee, K Y Ko, et al.
Poultry Science
|
July 22, 2015
Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates
E D N S Abeyrathne, H Y Lee, C Jo, et al.
Meat Science
|
November 9, 2011
Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid
M Du, K C Nam, S J Hur, et al.
Poultry Science
|
April 23, 2005
Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham
M J Zhu, A Mendonca, H A Ismail, et al.
Poultry Science
|
October 20, 2011
Influence of nisin and selected meat additives on the antimicrobial effect of ovotransferrin against Listeria monocytogenes
S H Moon, H-D Paik, S White, et al.
Poultry Science
|
August 3, 2014
Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates
E D N S Abeyrathne, H Y Lee, C Jo, et al.
Page
of 11
Search research articles
Search
Showing results (81-90 of 105) with videos related to
Sort By:
Page
of 11
Journal of Animal Science
|
October 27, 2009
Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents
J H Kwon, K C Nam, E J Lee, et al.
Meat Science
|
November 9, 2011
Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties
D U Ahn, D G Olson, C Jo, et al.
Poultry Science
|
June 17, 1998
Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging
D U Ahn, J L Sell, C Jo, et al.
Journal of Agricultural and Food Chemistry
|
March 3, 2005
Effect of far-infrared irradiation on the antioxidant activity of defatted sesame meal extracts
Seung-Cheol Lee, Seok-Moon Jeong, So-Young Kim, et al.
Journal of Food Science
|
February 10, 2009
Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef
H A Ismail, E J Lee, K Y Ko, et al.
Poultry Science
|
July 22, 2015
Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates
E D N S Abeyrathne, H Y Lee, C Jo, et al.
Meat Science
|
November 9, 2011
Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid
M Du, K C Nam, S J Hur, et al.
Poultry Science
|
April 23, 2005
Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham
M J Zhu, A Mendonca, H A Ismail, et al.
Poultry Science
|
October 20, 2011
Influence of nisin and selected meat additives on the antimicrobial effect of ovotransferrin against Listeria monocytogenes
S H Moon, H-D Paik, S White, et al.
Poultry Science
|
August 3, 2014
Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates
E D N S Abeyrathne, H Y Lee, C Jo, et al.
Page
of 11