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Meat Science|May 29, 2012
"Chilled" pork--Part I: Sensory and physico-chemical qualityT M Ngapo, L Riendeau, C Laberge, et al.Meat Science|June 1, 2012
"Chilled" pork--Part II. Consumer perception of sensory qualityT M Ngapo, L Riendeau, C Laberge, et al.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 MartinMeat Science|November 9, 2011
Capillary gel electrophoresis versus SDS PAGE of exudate from fresh porkT M Ngapo, M AlexanderMeat Science|July 18, 2016
Umami and related components in "chilled" pork for the Japanese marketT M Ngapo, L VachonMeat 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 VachonMeat 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 ChongMeat Science|November 9, 2011
1,5-glucono-δ-lactone-induced gelation of myofibrillar protein at chilled temperaturesT M Ngapo, B H Wilkinson, R ChongMeat Science|September 2, 2017
Mexican consumers at the point of meat purchase. Pork choiceT M Ngapo, M S Rubio Lozano, D Braña VarelaPageof 28