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	1.	Enhancing pork loin quality attributes through genotype, chilling method and ageing time. [electronic resource] by Juárez, Manuel Caine, William R Larsen, Ivy L Robertson, Wayne M Dugan, Mike E R Aalhus, Jennifer L Producer: 20121002 In: Meat science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Trans-18:1 and conjugated linoleic acid profiles after the inclusion of buffer, sodium sesquicarbonate, in the concentrate of finishing steers. [electronic resource] by Aldai, Noelia Dugan, Michael E R Kramer, John K G Robertson, Wayne M Juárez, Manuel Aalhus, Jennifer L Producer: 20100714 In: Meat science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Comparing subcutaneous adipose tissue in beef and muskox with emphasis on trans 18:1 and conjugated linoleic acids. [electronic resource] by Dugan, Michael E R Kramer, John K G Robertson, Wayne M Meadus, William J Aldai, Noelia Rolland, David C Producer: 20071207 In: Lipids vol. 42 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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