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Showing results 1 to 4 of 4

Issue Date	Title / Author(s) / Citation	File
1997-09	Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat Ahn, D. U.; Sell, J. L.; Jeffery, M.; Jo, C.; Chen, X.; Wu, C.; Lee, J. I. Journal of Food Science, Vol.62 No.5, pp.954-958	DOI
1998-06	Effects of Dietary Vitamin E Supplementation on Lipid Oxidation and Volatiles Content of Irradiated, Cooked Turkey Meat Patties with Different Packaging Ahn, D. U.; Sell, J. L.; Jo, C.; Chen, X.; Wu, C.; Lee, J. I. Poultry Science, Vol.77 No.6, pp.912-920	DOI
1999-06	Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage Ahn, D. U.; Sell, J. L.; Jo, C.; Chamruspollert, M.; Jeffrey, M. Poultry Science, Vol.78 No.6, pp.922-928	DOI
1999-07	Analysis of cholesterol oxides in egg yolk and turkey meat Ahn, D. U.; Lee, J. I.; Jo, C.; Sell, J. L. Poultry Science, Vol.78 No.7, pp.1060-1064	DOI