Dr. Kyong Yol Ko M.D.
Family Practitioner
545 S. County Line Dr. Space A Chaparral NM, 88081About
Dr. Kyong Ko is a family practitioner practicing in Chaparral, NM. Dr. Ko specializes in comprehensive health care for people of all ages. In addition to diagnosing and treating illnesses, family practitioners also put focus on preventative care with routine checkups, tests and personalized coaching on how to maintain a healthy lifestyle. Dr. Ko possesses immense general knowledge on maintaining health and today, family practitioners provide more care for the underserved and rural populations than any other medical specialty.
Board Certification
Family MedicineAmerican Board of Family MedicineABFM
Provider Details
Expert Publications
Data provided by the National Library of Medicine- Preparation of immunoglobulin Y from egg yolk using ammonium sulfate precipitation and ion exchange chromatography.
- An economic and simple purification procedure for the large-scale production of ovotransferrin from egg white.
- Effect of ethylenediaminetetraacetate and lysozyme on the antimicrobial activity of ovotransferrin against Listeria monocytogenes.
- Influence of zinc, sodium bicarbonate, and citric acid on the antibacterial activity of ovotransferrin against Escherichia coli O157:H7 and Listeria monocytogenes in model systems and ham.
- Ethylenediaminetetraacetate and lysozyme improves antimicrobial activities of ovotransferrin against Escherichia coli O157:H7.
- Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef.
- Synthesis and biological activity of novel 3-(2-propenyl)-cephalosporins. I.
- Synthesis and biological activity of novel 3-(2-propenyl)-cephalosporins. II. Preparation of prodrugs.
- Fat content influences the color, lipid oxidation, and volatiles of irradiated
- Influence of rosemary-tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins.
- Effects of oleoresin-tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties.
- Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef.
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