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Meat Science|July 28, 2017
Mexican consumers at the point of meat purchase. Beef choiceT M Ngapo, D Braña Varela, M S Rubio Lozano
Meat Science|November 9, 2011
A preliminary investigation of the effects of frozen storage on samples of porkT M Ngapo, I H Babare, J Reynolds, et al.
Meat Science|May 29, 2012
"Chilled" pork--Part I: Sensory and physico-chemical qualityT M Ngapo, L Riendeau, C Laberge, et al.
Meat Science|November 9, 2011
Freezing and thawing rate effects on drip loss from samples of porkT M Ngapo, I H Babare, J Reynolds, et al.
Meat Science|November 9, 2011
Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattleT M Ngapo, P Berge, J Culioli, et al.
Meat Science|April 27, 2010
Consumer choice of pork chops in TaiwanM T Chen, H L Guo, T F Tseng, et al.
Meat Science|May 21, 2016
A survey of Mexican retail chain stores for fresh U.S. porkN Huerta-Leidenz, S T Howard, A Ruíz Flores, et al.
Meat Science|November 9, 2011
Consumer perceptions: pork and pig production. Insights from France, England, Sweden and DenmarkT M Ngapo, E Dransfield, J-F Martin, et al.
Meat Science|November 9, 2011
Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig productionE Dransfield, T M Ngapo, N A Nielsen, et al.
Meat Science|March 31, 2015
Effect of an allostatic modulator on stress blood indicators and meat quality of commercial young bulls in MexicoM S Rubio Lozano, R D Méndez Medina, K Reyes Mayorga, et al.
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