Your search returned 103 results.

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	1.	Dietary CLA affects lipid metabolism in broiler chicks. [electronic resource] by Du, M Ahn, D U Producer: 20040330 In: Lipids vol. 38 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat. [electronic resource] by Du, M Ahn, D U Producer: 20030124 In: Poultry science vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of dietary conjugated linoleic acid on the growth rate of live birds and on the abdominal fat content and quality of broiler meat. [electronic resource] by Du, M Ahn, D U Producer: 20020927 In: Poultry science vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Influence of soy oil source and dietary supplementation of vitamins E and C on the oxidation status of serum and egg yolk, and the lipid profile of egg yolk. [electronic resource] by Irandoust, H Ahn, D U Producer: 20160201 In: Poultry science vol. 94 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkey. [electronic resource] by Jo, C Ahn, D U Producer: 19980521 In: Poultry science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin. [electronic resource] by Min, B 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)
	7.	Effect of superoxide and superoxide-generating systems on the prooxidant effect of iron in oil emulsion and raw turkey homogenates. [electronic resource] by Ahn, D U Kim, S M Producer: 19981113 In: Poultry science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast patties. [electronic resource] by Nam, K C Ahn, D U Producer: 20031112 In: Poultry science vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Quality characteristics of irradiated turkey breast rolls formulated with plum extract. [electronic resource] by Lee, E J Ahn, D U Producer: 20121002 In: Meat science vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked-meat homogenates are different from those in raw-meat homogenates. [electronic resource] by Ahn, D U Kim, S M Producer: 19980420 In: Poultry science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat. [electronic resource] by Nam, K C Ahn, D U Producer: 20031104 In: Poultry science vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breast. [electronic resource] by Nam, K C Ahn, D U Producer: 20121002 In: Meat science vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Preparation of immunoglobulin Y from egg yolk using ammonium sulfate precipitation and ion exchange chromatography. [electronic resource] by Ko, K Y Ahn, D U Producer: 20070321 In: Poultry science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	An economic and simple purification procedure for the large-scale production of ovotransferrin from egg white. [electronic resource] by Ko, K Y Ahn, D U Producer: 20081028 In: Poultry science vol. 87 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat. [electronic resource] by Nam, K C 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)
	16.	Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties. [electronic resource] by Nam, K C Ahn, D U Producer: 20121002 In: Meat science vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage. [electronic resource] by Jo, C Lee, J I Ahn, D U Producer: 20130704 In: Meat science vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin. [electronic resource] by Ahn, D U Lutz, S Sim, J S 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)
	19.	Effects of dietary conjugated linoleic acid and linoleic:linolenic acid ratio on polyunsaturated fatty acid status in laying hens. [electronic resource] by Du, M Ahn, D U Sell, J L Producer: 20010315 In: Poultry science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-Trap/GC analyses. [electronic resource] by Ahn, D U Jo, C Olson, D G Producer: 20000830 In: Journal of agricultural and food chemistry vol. 47 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.