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Publications by Dong Uk Ahn

Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

Journal of Agricultural and Food Chemistry
AgriculturalChemistryBiological Sciences
2010English

Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C

Asian-Australasian Journal of Animal Sciences
Animal ScienceZoologyFood Science
2014English

Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages

Food Science of Animal Resources
Animal ScienceZoologyFood Science
2020English

Effect of Dietary Beta-Glucan on the Performance of Broilers

2017English

Antioxidant Effect of Extracts From the Coffee Residue in Raw and Cooked Meat

2018English

Addition of Red Wine on the Physicochemical Properties and Sensory Characteristics of Uncured Frankfurter-Type Sausage

2018English

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