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K C Nam

Showing results (1-10 of 50) with videos related to

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Poultry Science|May 24, 2003
Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast pattiesK C Nam, D U Ahn
Poultry Science|September 12, 2003
Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meatK C Nam, D U Ahn
Meat Science|November 9, 2011
Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breastK C Nam, D U Ahn
Meat Science|November 9, 2011
Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meatK C Nam, D U Ahn
Meat Science|November 9, 2011
Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and pattiesK C Nam, D U Ahn
Medical Engineering & Physics|May 19, 2004
Basic characteristics of the radio imaging method for biomedical applicationsI Hieda, K C Nam, A Takahashi
Critical Reviews in Biomedical Engineering|December 7, 2000
Development of a frequency-dependent-type apex locator with automatic compensationD W Kim, K C Nam, S J Lee
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
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.
Pageof 5

Showing results (1-10 of 50) with videos related to

Sort By:
Pageof 5
Poultry Science|May 24, 2003
Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast pattiesK C Nam, D U Ahn
Poultry Science|September 12, 2003
Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meatK C Nam, D U Ahn
Meat Science|November 9, 2011
Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breastK C Nam, D U Ahn
Meat Science|November 9, 2011
Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meatK C Nam, D U Ahn
Meat Science|November 9, 2011
Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and pattiesK C Nam, D U Ahn
Medical Engineering & Physics|May 19, 2004
Basic characteristics of the radio imaging method for biomedical applicationsI Hieda, K C Nam, A Takahashi
Critical Reviews in Biomedical Engineering|December 7, 2000
Development of a frequency-dependent-type apex locator with automatic compensationD W Kim, K C Nam, S J Lee
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
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.
Pageof 5