1. Sensory quality of fresh and processed meat;O’Sullivan,2010
2. Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products;O’Sullivan,2010
3. Smart Packaging Technologies,2007
4. Effect of oxygen scavengers and vitamin E supplementation on colour stability of MAP beef;Allen,1996
5. Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck;Baéza;British Poultry Science,2002