Flavour Chemistry of Chicken Meat: A ReviewDinesh D. Jayasena, Cheorun Jo, Dong Uk Ahn et al.|Asian-Australasian Journal of Animal Sciences|2013Cited by 305
Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork pattiesDong Uk Ahn, J.I. Lee, D. G. OLSON et al.|Meat Science|1998Cited by 283
Analysis of volatile components and the sensory characteristics of irradiated raw porkDong Uk Ahn, D. G. OLSON, Cheorun Jo|Meat Science|2000Cited by 216
Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkeyCheorun Jo, Dong Uk Ahn|Poultry Science|1998Cited by 177
Quality characteristics of pork patties irradiated and stored in different packaging and storage conditionsDong Uk Ahn, Ki‐Chang Nam, Cheorun Jo et al.|Meat Science|2000Cited by 167