Author:
Warner R.D.,Kearney G.,Hopkins D.L.,Jacob R.H.
Cited by
29 articles.
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1. The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement;Meat Science;2024-10
2. Meat of Sheep: Insights into Mutton Evaluation, Nutritive Value, Influential Factors, and Interventions;Agriculture;2024-06-30
3. The pigment transformation from nitrosylheme to Zn-protoporphyrin IX in cooked ham products;Food Bioscience;2024-04
4. Cadaver preservative properties of a solution composed of honey, ethyl alcohol, liquid paraffin, distilled water and citric acid: Experiments on rabbit cadavers;Anatomia, Histologia, Embryologia;2024-03-25
5. Retail packaging and quality of meat and fish;Encyclopedia of Meat Sciences;2024