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Showing results 1 to 4 of 4

Issue Date	Title / Author(s) / Citation	File
2001-04	Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage Ahn, D. U.; Nam, K. C.; Du, M.; Jo, C. Meat Science, Vol.57 No.4, pp.413-418	DOI
2001-04	Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions Ahn, D. U.; Nam, K. C.; Du, M.; Jo, C. Meat Science, Vol.57 No.4, pp.419-426	DOI
2001-08	Cholesterol oxidation products in irradiated raw meat with different packaging and storage time Nam, K. C.; Du, M.; Jo, C.; Ahn, D. U. Meat Science, Vol.58 No.4, pp.431-435	DOI
2001-10	Lipid oxidation, color, volatiles, and sensory characteristics of aerobically packaged and irradiated pork with different ultimate pH Nam, K. C.; Ahn, D. U.; Du, M.; Jo, C. Journal of Food Science, Vol.66 No.8, pp.1225-1229