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Meat Science|March 8, 2017
Consumer preferences for pork chops in five Canadian provincesT M Ngapo
Meat Science|November 9, 2011
Capillary gel electrophoresis versus SDS PAGE of exudate from fresh porkT M Ngapo, M Alexander
Meat Science|July 18, 2016
Umami and related components in "chilled" pork for the Japanese marketT M Ngapo, L Vachon
Meat Science|July 11, 2017
The impact of homogeniser speed, dispersing aggregate size and centrifugation on particle size analyses of pork as a measure of myofibrillar fragmentationT M Ngapo, L Vachon
Meat Science|November 9, 2011
Ultrastructural changes of myofibrillar protein gelled with 1,5-glucono-δ-lactone at chilled temperaturesT M Ngapo, B H Wilkinson, R Chong
Meat Science|November 9, 2011
1,5-glucono-δ-lactone-induced gelation of myofibrillar protein at chilled temperaturesT M Ngapo, B H Wilkinson, R Chong
Meat Science|April 27, 2010
Do pig farmers preferences bias consumer choice for pork? Response to critique of the pork preference studiesT M Ngapo, J Fortin, J-F Martin
Meat Science|June 1, 2012
"Chilled" pork--Part II. Consumer perception of sensory qualityT M Ngapo, L Riendeau, C Laberge, et al.
Meat Science|September 2, 2017
Mexican consumers at the point of meat purchase. Pork choiceT M Ngapo, M S Rubio Lozano, D Braña Varela
Meat Science|November 9, 2011
Freezing rate and frozen storage effects on the ultrastructure of samples of porkT M Ngapo, I H Babare, J Reynolds, et al.
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