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K S Rhee

Showing results (11-20 of 37) with videos related to

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Journal of the American Dietetic Association|October 1, 1980
Cooking at variable microwave power levels. Effects on energy use and quality of top round beef roastsF Drew, K S Rhee, Z L Carpenter
Meat Science|November 9, 2011
Stability of catalase and its potential role in lipid oxidation in meatA A Pradhan, K S Rhee, P Hernández
Meat Science|November 9, 2011
Consumer sensory evaluation of plain and seasoned goat meat and beef productsK S Rhee, C E Myers, D F Waldron
Journal of Food Protection|March 30, 2019
Effect of Reduction and Replacement of Sodium Chloride on Rancidity Development in Raw and Cooked Ground PorkK S Rhee, G C Smith, R N Terrell
Meat Science|November 9, 2011
Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat pattiesK S Rhee, L M Anderson, A R Sams
Poultry Science|March 1, 1997
Tenderizing spent fowl meat with calcium chloride. 4. Improved oxidative stability and the effects of additional agingK L Woods, K S Rhee, A R Sams
Meat Science|November 8, 2011
Characteristics of pork products from swine fed a high monounsaturated fat diet: Part 3-A high-fat cured productY A Ziprin, K S Rhee, T L Davidson
Meat Science|November 9, 2011
Antioxidative effects of cottonseed meals as evaluated in cooked meatK S Rhee, Y A Ziprin, M C Calhoun
Meat Science|November 9, 2011
Expanded extrudates from corn starch-lamb blends: process optimization using response surface methodologyK S Rhee, S H Cho, A M Pradahn
The Journal of Nutrition|September 1, 1992
Modification of plasma and hepatic lipids of guinea pigs by feeding high oleic acid pork compared with regular porkT T Flynn, K S Kubena, K S Rhee
Pageof 4

Showing results (11-20 of 37) with videos related to

Sort By:
Pageof 4
Journal of the American Dietetic Association|October 1, 1980
Cooking at variable microwave power levels. Effects on energy use and quality of top round beef roastsF Drew, K S Rhee, Z L Carpenter
Meat Science|November 9, 2011
Stability of catalase and its potential role in lipid oxidation in meatA A Pradhan, K S Rhee, P Hernández
Meat Science|November 9, 2011
Consumer sensory evaluation of plain and seasoned goat meat and beef productsK S Rhee, C E Myers, D F Waldron
Journal of Food Protection|March 30, 2019
Effect of Reduction and Replacement of Sodium Chloride on Rancidity Development in Raw and Cooked Ground PorkK S Rhee, G C Smith, R N Terrell
Meat Science|November 9, 2011
Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat pattiesK S Rhee, L M Anderson, A R Sams
Poultry Science|March 1, 1997
Tenderizing spent fowl meat with calcium chloride. 4. Improved oxidative stability and the effects of additional agingK L Woods, K S Rhee, A R Sams
Meat Science|November 8, 2011
Characteristics of pork products from swine fed a high monounsaturated fat diet: Part 3-A high-fat cured productY A Ziprin, K S Rhee, T L Davidson
Meat Science|November 9, 2011
Antioxidative effects of cottonseed meals as evaluated in cooked meatK S Rhee, Y A Ziprin, M C Calhoun
Meat Science|November 9, 2011
Expanded extrudates from corn starch-lamb blends: process optimization using response surface methodologyK S Rhee, S H Cho, A M Pradahn
The Journal of Nutrition|September 1, 1992
Modification of plasma and hepatic lipids of guinea pigs by feeding high oleic acid pork compared with regular porkT T Flynn, K S Kubena, K S Rhee
Pageof 4