C. Ahn

发表

Physico-chemical Meat Quality Properties and Nutritional Composition of Hanwoo Steer Beef with 1 ++ Quality Grade

Soo-Hyun Cho, J. M. Lee, Soohyun Cho, 2008 .

Meat Quality and Storage Characteristics Depending on PSE Status of Broiler Breast Meat

C. Ahn, N. Singh, H. Chae, 2007 .

Physicochemical Properties of Colostrum by Milking Time of Gyeonggi Province

C. Ahn, J. Ham, A. Jang, 2009 .

Characterization of Nutritional Value for Twenty-one Pork Muscles

J. M. Lee, P. Seong, C. Ahn, 2008 .

Antioxidant Activity of Some Yogurt Starter Cultures

C. Ahn, S. Im, H. Chae, 2005 .

Antioxidant Activity and Tolerance to Reactive Oxygen Species of Lactobacillus spp.

C. Ahn, H. Chae, S. Jeong, 2004 .

Conversion of C2C12 myoblast into adipoblast with thiazolidinediones - : A possible basis for intramuscular fat generation in meat animals

H. Park, C. Ahn, H. Chung, 2007 .

Transdifferentiation of porcine satellite cells to adipoblasts with ciglitizone.

H. Park, C. Ahn, H. Chung, 2007, Journal of animal science.

2, 4-Thiazolidindion Induced Plasticity of Myoblast (C2C12) and Satellite Cells (Porcine) - A Comparative Study

H. Park, C. Ahn, H. Chung, 2007 .

Antioxidative and probiotic properties of Lactobacillus gasseri NLRI-312 isolated from Korean infant feces

C. Ahn, H. Chae, S. Jeong, 2006 .

Reduction of the Antigenicity of Powdered Milk by Gamma Irradiation

C. Ahn, Ji-hye Shin, J. Ham, 2008 .

In vitro Antioxidative Properties of Lactobacilli

C. Ahn, S. Im, H. Chae, 2005 .

Articular cartilage repair with autografting under the influence of insulin-like growth factor-1 in rabbits.

Amarpal, C. Ahn, H. Chae, 2007, Journal of veterinary medicine. A, Physiology, pathology, clinical medicine.

Research on the Quality Characteristics of Domestic Colostrum according to the Processing Methods Employed

C. Ahn, J. Ham, A. Jang, 2009 .

Nutritional Composition and Physico-chemical Meat Quality Properties of Korean Hanwoo Bull Beef

P. Seong, Beom-Young Park, M. Chung, 2007 .

Effect of Water Uptake Rate of Chicken on Lipid Oxidation, Color of Meat, and Microbes of Chicken during Storage

C. Ahn, A. Jang, H. Chae, 2008 .

Production of angiotensin-I converting enzyme inhibitory hydrolysates from egg albumen

J. M. Lee, C. Ahn, H. Chae, 2003 .

Effect of Ageing Temperature and Time on the Meat Quality of Longissimus Muscle from Hanwoo Steer

Soohyun Cho, P. Seong, Beom-Young Park, 2007 .

Effect of Gamma Irradiation on Meat Quality in Chicken Breast during Cold Storage

C. Ahn, J. Ham, A. Jang, 2008 .

Effect of Holding Time of Broiler at Slaughter House on Color, PSE, Appearance of Chicken Meat

C. Ahn, A. Jang, H. Chae, 2008 .

Effect of Different Stunning Time on Meat Quality of Broiler

J. M. Lee, C. Ahn, H. Chae, 2005 .

Effects of temperature conditioning on postmortem changes in physico-chemical properties in Korean native cattle (Hanwoo).

C. Ahn, S. Jeong, B. Y. Park, 2008, Meat science.

Calorie, Cholesterol, Collagen, Free Amino Acids, Nucleotide-related Compounds and Fatty Acid Composition of Hanwoo Steer Beef with 1 ++ Quality Grade

Soo-Hyun Cho, Soohyun Cho, P. Seong, 2008 .

Effect of Stocking Density on Chicken Meat Grades and PSE Incidence in Broiler House with or without Window

C. Ahn, A. Jang, H. Chae, 2009 .

Effect of transportation distance of broilers on meat grades and PSE incidence.

C. Ahn, A. Jang, H. Chae, 2009 .

Carcass Yields and Meat Quality by Live Weight of Korean Native Black Pigs

P. Seong, Beom-Young Park, D. Kim, 2007 .

Study on the Carcass Yield Grade Traits and Prediction of Retail Product Weight in Hanwoo Beef

Soohyun Cho, Jin-Hyong Kim, P. Seong, 2008 .

The Effects of Salt and NaNO 2 on Physico-Chemical Characteristics of Dry-cured Ham

Soohyun Cho, P. Seong, Beom-Young Park, 2008 .

Effect of γ-Oryzanol on Lipid Oxidation of Linoleic Acids and Ground Pork

Y. K. Kim, J. M. Lee, C. Ahn, 2006 .

Effect of Dietary Brown Rice on the Carcass and Meat Quality of Broiler Chicken

J. M. Lee, C. Ahn, J. Hwangbo, 2004 .

Effects of Egg Yolk Antibodies Produced in Response to Different Antigenic Fractions of E. coli O157:H7 on E. coli Suppression

C. Ahn, N. Singh, Dong-Wook Kim, 2006 .

Quality Attributes of Cooked Pork Hams Manufactured with Major Hind Leg Muscles and Longissimus dorsi

Soohyun Cho, P. Seong, Beom-Young Park, 2008 .