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Meat Science|November 9, 2011
Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q(10), and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal digestionR W Purchas, J R Busboom, B H P Wilkinson
Meat Science|January 11, 2011
Effects of dietary components including garlic on concentrations of skatole and indole in subcutaneous fat of female pigsJasmine Leong, Patrick C H Morel, Roger W Purchas, et al.
Meat Science|August 20, 2013
The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°CB H P Wilkinson, E Lee, R W Purchas, et al.
Journal of Animal Science|April 6, 2017
Alginate increases water stability whilst maintaining diet digestibility in farmed saltwater crocodiles ()Magdalene Francis, Patrick C H Morel, Brian H P Wilkinson, et al.
Meat Science|April 9, 2010
The production of pork with garlic flavour notes using garlic essential oilJasmine Leong, Patrick C H Morel, Roger W Purchas, et al.
Meat Science|November 9, 2011
Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscleR W Purchas, S M Rutherfurd, P D Pearce, et al.
Meat Science|April 27, 2010
Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and SingaporeR W Purchas, P C H Morel, J A M Janz, et al.
Meat Science|November 9, 2011
Concentrations in beef and lamb of taurine, carnosine, coenzyme Q(10), and creatineR W Purchas, S M Rutherfurd, P D Pearce, et al.
Meat Science|November 9, 2011
Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork qualityJ A M Janz, P C H Morel, B H P Wilkinson, et al.
Meat Science|June 7, 2013
Effect of lipid type on growth performance, meat quality and the content of long chain n-3 fatty acids in pork meatPatrick C H Morel, Jasmine Leong, Wilhelmina G M Nuijten, et al.
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