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Showing results 1 to 6 of 6

Issue Date	Title / Author(s) / Citation	File
1998-01	Packaging and irradiation effects on lipid oxidation and volatiles in pork patties Ahn, D. U.; Olson, D. G.; Lee, J. I.; Jo, C.; Wu, C.; Chen, X. Journal of Food Science, Vol.63 No.1, pp.15-19	DOI
1998-05	Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties Ahn, D. U.; Olson, D. G.; Jo, C.; Chen, X.; Wu, C.; Lee, J. I. Meat Science, Vol.49 No.1, pp.27-39	DOI
1999-03	Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage Ahn, D. U.; Olson, D. G.; Jo, C.; Love, J.; Jin, S. K. Journal of Food Science, Vol.64 No.2, pp.226-229	DOI
1999-03	Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge Ahn, D. U.; Jo, C.; Olson, D. G. Journal of Food Science, Vol.64 No.2, pp.230-233	DOI
2000-03	Analysis of volatile components and the sensory characteristics of irradiated raw pork Ahn, D. U.; Jo, C.; Olson, D. G. Meat Science, Vol.54 No.3, pp.209-215	DOI
2000-10	Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions Ahn, D. U.; Jo, C.; Du, T.; Olson, D. G.; Nam, K. C. Meat Science, Vol.56 No.2, pp.203-209	DOI