K.C Nam

Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species.

Y. H. Kim, D. Ahn, K. Nam, 2002, Meat science.

Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breast.

D. Ahn, K. Nam, K.C Nam, 2003, Meat science.