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	61.	Effects of dietary alpha-linolenic acid and strain of hen on the fatty acid composition, storage stability, and flavor characteristics of chicken eggs. [electronic resource] by Ahn, D U Sunwoo, H H Wolfe, F H Sim, J S Producer: 19960116 In: Poultry science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	62.	Preharvest feed withdrawal affects liver lipid and liver color in broiler chickens. [electronic resource] by Trampel, D W Sell, J L Ahn, D U Sebranek, J G Producer: 20050303 In: Poultry science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	63.	Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle. [electronic resource] by Lesiak, M T Olson, D G Lesiak, C A Ahn, D U Producer: 20121002 In: Meat science vol. 43 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	64.	Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef. [electronic resource] by Ismail, H A Lee, E J Ko, K Y Ahn, D U Producer: 20121002 In: Meat science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	65.	Effect of dietary conjugated linoleic acid, irradiation, and packaging conditions on the quality characteristics of raw broiler breast fillets. [electronic resource] by Du, M Nam, K C Hur, S J Ismail, H Ahn, D U Producer: 20121002 In: Meat science vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	66.	Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking. [electronic resource] by Du, M Hur, S J Nam, K C Ismail, H Ahn, D U Producer: 20020806 In: Poultry science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	67.	Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. [electronic resource] by Ahn, D U Jo, C Du, M Olson, D G Nam, K C Producer: 20121002 In: Meat science vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	68.	Antioxidant effects of ovotransferrin and its hydrolysates. [electronic resource] by Kim, J Moon, S H Ahn, D U Paik, H D Park, E Producer: 20121217 In: Poultry science vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	69.	Separation of ovotransferrin from chicken egg white without using organic solvents. [electronic resource] by Abeyrathne, E D N S Lee, H Y Ham, J S Ahn, D U Producer: 20130613 In: Poultry science vol. 92 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	70.	Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage. [electronic resource] by Xiao, S Zhang, W G Lee, E J Ma, C W Ahn, D U Producer: 20110719 In: Poultry science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	71.	A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts. [electronic resource] by Ko, K Y Nam, K C Jo, C Lee, E J Ahn, D U Producer: 20110614 In: Poultry science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	72.	Effects of chitosan coating and storage with dry ice on the freshness and quality of eggs. [electronic resource] by Jo, C Ahn, D U Liu, X D Kim, K H Nam, K-C Producer: 20110406 In: Poultry science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	73.	Evaluation of radiation-induced compounds in irradiated raw or cooked chicken meat during storage. [electronic resource] by Kwon, J-H Akram, K Nam, K-C Lee, E J Ahn, D U Producer: 20111222 In: Poultry science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	74.	In vitro cytotoxic and ACE-inhibitory activities of promod 278P hydrolysate of ovotransferrin from chicken egg white. [electronic resource] by Moon, S H Lee, J H Kim, J H Paik, H-D Ahn, D U Producer: 20180706 In: Poultry science vol. 96 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	75.	Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef. [electronic resource] by Ismail, H A Lee, E J Ko, K Y Paik, H D Ahn, D U Producer: 20090518 In: Journal of food science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	76.	Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages. [electronic resource] by Sindelar, J J Cordray, J C Sebranek, J G Love, J A Ahn, D U Producer: 20071221 In: Journal of food science vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	77.	Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. [electronic resource] by Ahn, D U Olson, D G Jo, C Chen, X Wu, C Lee, J I Producer: 20121002 In: Meat science vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	78.	Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging. [electronic resource] by Ahn, D U Sell, J L Jo, C Chen, X Wu, C Lee, J I Producer: 19980728 In: Poultry science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	79.	Effect of far-infrared irradiation on the antioxidant activity of defatted sesame meal extracts. [electronic resource] by Lee, Seung-Cheol Jeong, Seok-Moon Kim, So-Young Nam, K C Ahn, D U Producer: 20050428 In: Journal of agricultural and food chemistry vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	80.	Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat. [electronic resource] by Yan, H J Lee, E J Nam, K C Min, B R Ahn, D U Producer: 20060907 In: Poultry science vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 103 results.