K.S. Rhee

Lipid Oxidation Potential of Beef, Chicken, and Pork

K.S. Rhee, Leah Anderson, A.R. SAMS · Journal of Food Science · 1996 · 219 citations

Lipid Analysis, Nutrition, Muscle Samples +24

MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2‐THIOBARBITURIC ACID TEST OF FISH AND MEAT

K.S. Rhee · Journal of Food Science · 1978 · 206 citations

Nutrition, Propyl Gallate, Food Analysis +19

Assessment of Methodologies for Calorimetric Cholesterol Assay of Meats

C.E. Bohac, K.S. Rhee, H. R. Cross et al. · Journal of Food Science · 1988 · 157 citations

Food Chemistry, Meat Cholesterol Values, Lipid Analysis +13

Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling

K.S. Rhee, T. R. Dutson, Gary C. Smith et al. · Journal of Food Science · 1982 · 140 citations

Nutrition, Wet Basis, Different Degrees +16

LIPID OXIDATION IN RETAIL BEEF, PORK AND CHICKEN MUSCLES AS AFFECTED BY CONCENTRATIONS OF HEME PIGMENTS AND NONHEME IRON AND MICROSOMAL ENZYMIC LIPID PEROXIDATION ACTIVITY

K.S. Rhee, Y.A. Ziprin · Journal of Food Biochemistry · 1987 · 130 citations