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Meat Science|November 23, 2019
Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurtersElena Garicano Vilar, Hao Ouyang, Maurice G O'Sullivan, et al.Animals : an Open Access Journal From MDPI|September 23, 2022
The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate SupplementationAidan P Moloney, Shannon S Wilson, Sibhekiso Siphambili, et al.Foods (Basel, Switzerland)|July 21, 2019
Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus ThoracisLara Moran, Shannon S Wilson, Cormac K McElhinney, et al.Journal of Dairy Science|June 19, 2017
Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheeseTom F O'Callaghan, David T Mannion, Deirdre Hennessy, et al.Pageof 5