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Meat Science|June 29, 2019
Genetic variation in colour stability traits of lamb cuts under two packaging systemsS I Mortimer, R H Jacob, G Kearney, et al.
Meat Science|April 9, 2010
Relationship between consumer ranking of lamb colour and objective measures of colourS Khliji, R van de Ven, T A Lamb, et al.
Meat Science|November 27, 2016
The combined effects of grain supplementation and tenderstretching on alpaca (Vicugna pacos) meat qualityM A Smith, R D Bush, R J van de Ven, et al.
Meat Science|September 3, 2015
Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating qualityM A Smith, R D Bush, R J van de Ven, et al.
Meat Science|January 12, 2013
The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner-Bratzler headD L Hopkins, T A Lamb, M J Kerr, et al.
Phytopathology|July 9, 2016
Transmission of Xylella fastidiosa to Grapevine by the Meadow SpittlebugD Cornara, A Sicard, A R Zeilinger, et al.
Meat Science|April 27, 2010
Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear forceL U Karumendu, R van de Ven, M J Kerr, et al.
Meat Science|November 9, 2011
A national audit of retail lamb loin quality in AustraliaE Safari, H A Channon, D L Hopkins, et al.
Meat Science|August 21, 2012
Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oilM H Najafi, S Zeinoaldini, M Ganjkhanlou, et al.
Meat Science|April 28, 2012
SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditionsE S Toohey, R van de Ven, J M Thompson, et al.
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