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Meat Science
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November 9, 2011
Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage
D U Ahn, K C Nam, M Du, et al.
Poultry Science
|
September 20, 2012
Irradiation of shell egg on the physicochemical and functional properties of liquid egg white
B Min, K C Nam, C Jo, et al.
Journal of Food Science
|
February 26, 2009
Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats
B Min, K C Nam, J Cordray, et al.
Poultry Science
|
March 10, 2001
Volatile profiles and lipid oxidation of irradiated cooked chicken meat from laying hens fed diets containing conjugated linoleic acid
M Du, D U Ahn, K C Nam, et al.
Meat Science
|
November 9, 2011
Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat
M Du, D U Ahn, K C Nam, et al.
Journal of Animal Science
|
November 25, 2010
Electrostatic spraying of antioxidants on the oxidative quality of ground beef
K C Nam, K S Seo, C Jo, et al.
Poultry Science
|
March 5, 2002
Off-odor volatiles and pink color development in precooked, irradiated turkey breast during frozen storage
K C Nam, Y H Kim, M Du, et al.
Meat Science
|
January 15, 2011
Dose-dependent changes of chemical attributes in irradiated sausages
K C Nam, E J Lee, D U Ahn, et al.
Talanta
|
October 31, 2008
Poly(vinyl chloride) membrane cesium ion-selective electrodes based on lipophilic calix[6]arene tetraester derivatives
H Oh, E M Choi, H Jeong, et al.
Journal of Agricultural and Food Chemistry
|
January 22, 2004
Far-infrared radiation increases the antioxidant properties of rice hull extract in cooked turkey meat
K C Nam, Jeong-Han Kim, Dong U Ahn, et al.
Page
of 5
Search research articles
Search
Showing results (11-20 of 50) with videos related to
Sort By:
Page
of 5
Meat Science
|
November 9, 2011
Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage
D U Ahn, K C Nam, M Du, et al.
Poultry Science
|
September 20, 2012
Irradiation of shell egg on the physicochemical and functional properties of liquid egg white
B Min, K C Nam, C Jo, et al.
Journal of Food Science
|
February 26, 2009
Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats
B Min, K C Nam, J Cordray, et al.
Poultry Science
|
March 10, 2001
Volatile profiles and lipid oxidation of irradiated cooked chicken meat from laying hens fed diets containing conjugated linoleic acid
M Du, D U Ahn, K C Nam, et al.
Meat Science
|
November 9, 2011
Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat
M Du, D U Ahn, K C Nam, et al.
Journal of Animal Science
|
November 25, 2010
Electrostatic spraying of antioxidants on the oxidative quality of ground beef
K C Nam, K S Seo, C Jo, et al.
Poultry Science
|
March 5, 2002
Off-odor volatiles and pink color development in precooked, irradiated turkey breast during frozen storage
K C Nam, Y H Kim, M Du, et al.
Meat Science
|
January 15, 2011
Dose-dependent changes of chemical attributes in irradiated sausages
K C Nam, E J Lee, D U Ahn, et al.
Talanta
|
October 31, 2008
Poly(vinyl chloride) membrane cesium ion-selective electrodes based on lipophilic calix[6]arene tetraester derivatives
H Oh, E M Choi, H Jeong, et al.
Journal of Agricultural and Food Chemistry
|
January 22, 2004
Far-infrared radiation increases the antioxidant properties of rice hull extract in cooked turkey meat
K C Nam, Jeong-Han Kim, Dong U Ahn, et al.
Page
of 5