Browsing by Author "Shin, Dae Keun"
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Shin, Dae Keun (2009-05-15)The effect of currently used antioxidants and sorghum bran in pre-cooked beef patties was evaluated at two different fat levels (10 and 27%, w/w). Pre-formulated ground beef was purchased at a retail store on three different ...
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Shin, Dae Keun (2011-08-08)Two different studies were conducted to reduce the overall amount of omega-6 fatty acids in broiler chickens. The first experiment was performed to determine the effects of dietary conjugated linoleic acid (CLA) and omega-3 ...