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	1.	Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm). [electronic resource] by Holman, Benjamin W B Ponnampalam, Eric N van de Ven, Remy J Kerr, Matthew G Hopkins, David L Producer: 20150909 In: Meat science vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat. [electronic resource] by Ponnampalam, Eric N Plozza, Tim Kerr, Matthew G Linden, Nick Mitchell, Meredith Bekhit, Alaa El-Din A Jacobs, Joe L Hopkins, David L Producer: 20180102 In: Meat science vol. 129 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS). [electronic resource] by Zhang, Yimin Holman, Benjamin W B Ponnampalam, Eric N Kerr, Matthew G Bailes, Kristy L Kilgannon, Ashleigh K Collins, Damian Hopkins, David L Producer: 20190201 In: Meat science vol. 149 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb. [electronic resource] by Knight, Matthew I Linden, Nick Ponnampalam, Eric N Kerr, Matthew G Brown, Wayne G Hopkins, David L Baud, Stuart Ball, Alex J Borggaard, Claus Wesley, Ian Producer: 20190820 In: Meat science vol. 155 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)