Author:
Kwon Joong-Ho,Kwon Youngju,Nam Ki-Chang,Lee Eun Joo,Ahn Dong U.
Reference22 articles.
1. Production of volatiles from amino acid homopolymers by irradiation;Ahn;Journal of Food Science,2002
2. Analysis of volatile components and the sensory characteristics of irradiated raw pork;Ahn;Meat Science,2000
3. Production of off-odor volatiles from liposome-containing amino acid homopolymers by irradiation;Ahn;Journal of Food Science,2002
4. Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions;Ahn;Meat Science,2001
5. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties;Ahn;Meat Science,1998
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