AAAAAA
Results:
1-23
|
Results: 23
Authors:
AHN DU
OLSON DG
JO C
CHEN X
WU C
LEE JI
Citation: Du. Ahn et al., EFFECT OF MUSCLE-TYPE, PACKAGING, AND IRRADIATION ON LIPID OXIDATION,VOLATILE PRODUCTION, AND COLOR IN RAW PORK PATTIES, Meat science, 49(1), 1998, pp. 27-39
Authors:
AHN DU
KIM SM
Citation: Du. Ahn et Sm. Kim, EFFECT OF SUPEROXIDE AND SUPEROXIDE-GENERATING SYSTEMS ON THE PROOXIDANT EFFECT OF IRON IN OIL EMULSION AND RAW TURKEY HOMOGENATES, Poultry science, 77(9), 1998, pp. 1428-1435
Authors:
AHN DU
SELL JL
JO C
CHEN X
WU C
LEE JI
Citation: Du. Ahn et al., EFFECTS OF DIETARY VITAMIN-E SUPPLEMENTATION ON LIPID OXIDATION AND VOLATILES CONTENT OF IRRADIATED, COOKED TURKEY MEAT PATTIES WITH DIFFERENT PACKAGING, Poultry science, 77(6), 1998, pp. 912-920
Authors:
JO C
AHN DU
Citation: C. Jo et Du. Ahn, FLUOROMETRIC ANALYSIS OF 2-THIOBARBITURIC ACID REACTIVE SUBSTANCES INTURKEY, Poultry science, 77(3), 1998, pp. 475-480
Authors:
AHN DU
KIM SM
Citation: Du. Ahn et Sm. Kim, PROOXIDANT EFFECTS OF FERROUS IRON, HEMOGLOBIN, AND FERRITIN IN OIL EMULSION AND COOKED-MEAT HOMOGENATES ARE DIFFERENT FROM THOSE IN RAW-MEAT HOMOGENATES, Poultry science, 77(2), 1998, pp. 348-355
Authors:
AHN DU
OLSON DG
LEE JI
JO C
WU C
CHEN X
Citation: Du. Ahn et al., PACKAGING AND IRRADIATION EFFECTS ON LIPID OXIDATION AND VOLATILES INPORK PATTIES, Journal of food science, 63(1), 1998, pp. 15-19
Authors:
AHN DU
KIM SM
SHU H
Citation: Du. Ahn et al., EFFECT OF EGG SIZE AND STRAIN AND AGE OF HENS ON THE SOLIDS CONTENT OF CHICKEN EGGS, Poultry science, 76(6), 1997, pp. 914-919
Authors:
LESIAK MT
OLSON DG
LESIAK CA
AHN DU
Citation: Mt. Lesiak et al., EFFECTS OF POSTMORTEM TIME BEFORE CHILLING AND CHILLING TEMPERATURES ON WATER-HOLDING CAPACITY AND TEXTURE OF TURKEY BREAST MUSCLE, Poultry science, 76(3), 1997, pp. 552-556
Authors:
AHN DU
SELL JL
JEFFERY M
JO C
CHEN X
WU C
LEE JI
Citation: Du. Ahn et al., DIETARY VITAMIN-E AFFECTS LIPID OXIDATION AND TOTAL VOLATILES OF IRRADIATED RAW TURKEY MEAT, Journal of food science, 62(5), 1997, pp. 954-958
Authors:
LI SX
AHN DU
CHERIAN G
CHUNG TY
SIM JS
Citation: Sx. Li et al., DIETARY OILS AND TOCOPHEROL SUPPLEMENTATION ON CHOLESTEROL OXIDE FORMATION IN FREEZE-DRIED CHICKEN MEAT DURING STORAGE, Journal of food lipids, 3(1), 1996, pp. 27-42
Authors:
AHN DU
LUTZ S
SIM JS
Citation: Du. Ahn et al., EFFECTS OF DIETARY ALPHA-LINOLENIC ACID ON THE FATTY-ACID COMPOSITION, STORAGE STABILITY AND SENSORY CHARACTERISTICS OF PORK LOIN, Meat science, 43(3-4), 1996, pp. 291-299
Authors:
LESIAK MT
OLSON DG
LESIAK CA
AHN DU
Citation: Mt. Lesiak et al., EFFECTS OF POSTMORTEM TEMPERATURE AND TIME ON THE WATER-HOLDING CAPACITY OF HOT-BONED TURKEY BREAST AND THIGH MUSCLE, Meat science, 43(1), 1996, pp. 51-60
Authors:
CHERIAN G
AHN DU
SIM JS
Citation: G. Cherian et al., BLOOD AND AORTA LIPID STATUS AND PLATELET-FUNCTION IN SWINE MODIFIED BY DIETARY ALPHA-LINOLENIC ACID-RICH FLAX SEED, Journal of agricultural and food chemistry, 44(8), 1996, pp. 2330-2335
Authors:
LI SCX
CHERIAN G
AHN DU
HARDIN RT
SIM JS
Citation: Scx. Li et al., STORAGE, HEATING, AND TOCOPHEROLS AFFECT CHOLESTEROL OXIDE FORMATION IN FOOD OILS, Journal of agricultural and food chemistry, 44(12), 1996, pp. 3830-3834
Authors:
XIN H
SELL JL
AHN DU
Citation: H. Xin et al., EFFECTS OF LIGHT AND DARKNESS ON HEAT AND MOISTURE PRODUCTION OF BROILERS, Transactions of the ASAE, 39(6), 1996, pp. 2255-2258
Authors:
AHN DU
LUTZ S
CHERIAN G
WOLFE FH
SIM JS
Citation: Du. Ahn et al., LIPID OXIDATION AND SENSORY CHARACTERISTICS OF FRESH AND CURED SAUSAGES FROM ALPHA-LINOLENIC ACID-ENRICHED PORK, Journal of food quality, 18(5), 1995, pp. 397-413
Authors:
AHN DU
SUNWOO HH
WOLFE FH
SIM JS
Citation: Du. Ahn et al., EFFECTS OF DIETARY ALPHA-LINOLENIC ACID AND STRAIN OF HEN ON THE FATTY-ACID COMPOSITION, STORAGE STABILITY, AND FLAVOR CHARACTERISTICS OF CHICKEN EGGS, Poultry science, 74(9), 1995, pp. 1540-1547
Authors:
AHN DU
WOLFE FH
SIM JS
Citation: Du. Ahn et al., DIETARY ALPHA-LINOLENIC ACID AND MIXED TOCOPHEROLS, AND PACKAGING INFLUENCES ON LIPID STABILITY IN BROILER CHICKEN BREAST AND LEG MUSCLE, Journal of food science, 60(5), 1995, pp. 1013-1018
Authors:
NAKANO K
NAKANO T
AHN DU
SIM JS
Citation: K. Nakano et al., SIALIC-ACID CONTENTS IN CHICKEN EGGS AND TISSUES, Canadian journal of animal science, 74(4), 1994, pp. 601-606
Authors:
AHN DU
WOLFE FH
SIM JS
Citation: Du. Ahn et al., THE EFFECT OF METAL CHELATORS, HYDROXYL RADICAL SCAVENGERS, AND ENZYME-SYSTEMS ON THE LIPID-PEROXIDATION OF RAW TURKEY MEAT, Poultry science, 72(10), 1993, pp. 1972-1980
Authors:
AHN DU
AJUYAH A
WOLFE FH
SIM JS
Citation: Du. Ahn et al., OXYGEN AVAILABILITY AFFECTS PROOXIDANT CATALYZED LIPID OXIDATION OF COOKED TURKEY PATTIES, Journal of food science, 58(2), 1993, pp. 278
Authors:
AHN DU
WOLFE FH
SIM JS
Citation: Du. Ahn et al., PREVENTION OF LIPID OXIDATION IN PRECOOKED TURKEY MEAT PATTIES WITH HOT PACKAGING AND ANTIOXIDANT COMBINATIONS, Journal of food science, 58(2), 1993, pp. 283-287
Authors:
AHN DU
WOLFE FH
SIM JS
Citation: Du. Ahn et al., 3 METHODS FOR DETERMINING NONHEME IRON IN TURKEY MEAT, Journal of food science, 58(2), 1993, pp. 288-291
Risultati:
1-23
|