Поисковый запрос: (<.>A=Ahn, D. U.$<.>) |
Общее количество найденных документов : 15
Показаны документы с 1 по 15
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1.
| Ahn D.U. Effects of added nitrite, sodium chloride, and phosphate on color, nitrosoheme pigment, total pigment, and residual nitrite in oven-roasted turkey breast // Poultry Sci., 1989. Vol. 68, N 1.-С.100-106
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2.
| Ahn D.U. Effects of added pigments, salt, and phosphate on color, extractable pigment, total pigment, and oxidation-reduction potential in turkey breast meat // Poultry Sci., 1989. Vol. 68, N 8.-С.1088-1099
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3.
| Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging // Poultry Sci., 1998. Vol. 77, N 6.-С.912-920
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4.
| Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging // Poultry Sci., 1998. Vol. 77, N 6.-С.912-920
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5.
| Ahn D.U. Effects of sodium chloride, phosphate, and dextrose on the heat stability of purified myoglobin, hemoglobin, and cytochoromec // Poultry Sci., 1989. Vol. 68, N 9.-С.1218-1225
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6.
| Jo C. Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkey // Poultry Sci., 1998. Vol. 77, N 3.-С.475-480
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7.
| Hot packaging and the storage stability of pre-cooked poultry meat patties // Poultry Sci., 1991. Vol. 70, Suppl. N1.-С.3
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8.
| Ahn D.U. Lipid oxidation in 'альфа'-linolenic acid enriched broiler chicken breast and leg muscles: Effect of fatty acids, dietary tocopherols and packaging // Poultry Sci, 1994. Vol. 73, Suppl. N1.-С.87
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9.
| Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants // J. Food Sci., 1999. Vol. 64, N 1.-С.16-19
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10.
| Ahn D.U. Poultry meat color: heme-complex-forming ligands and color of cooked turkey breast meat // Poultry Sci., 1990. Vol. 69, N 10.-С.1769-1774
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11.
| Ahn D.U. Poultry meat color: Kinds of heme pigments and concentrations of the ligands // Poultry Sci., 1990. Vol. 69, N 1.-С.157-165
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12.
| Ahn D.U. Poultry meat color: pH and the heme-complex forming reaction // Poultry Sci., 1990. Vol. 69, N 11.-С.2040-2050
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13.
| Zhang W. Protein oxidation: Basic principles and implications for meat quality // Crit. Rev. Food Sci. and Nutr., 2013. Vol. 53, N 11.-С.1191-1201
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14.
| Ahn D.U. The effect of free and bound iron on lipid peroxidation in turkey meat // Poultry Sci., 1993. Vol. 72, N 1.-С.208-215
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15.
| Ahn D.U. The effect of metal chelators, hydroxyl radical scavengers, and enzyme systems on the lipid peroxidation of raw turkey meat // Poultry Sci., 1993. Vol. 72, N 10.-С.1972-1980
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