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	1.	Consumer Acceptability of Intramuscular Fat. [electronic resource] by Frank, Damian Joo, Seon-Tea Warner, Robyn Publication details: Korean journal for food science of animal resources 2016 In: Korean journal for food science of animal resources vol. 36 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat. [electronic resource] by Ha, Minh Dunshea, Frank R Warner, Robyn D Producer: 20180319 In: Meat science vol. 132 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO(2). [electronic resource] by Channon, Heather A Payne, Ann M Warner, Robyn D Producer: 20130704 In: Meat science vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning. [electronic resource] by Rees, Melissa P Trout, Graham R Warner, Robyn D Producer: 20121002 In: Meat science vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension. [electronic resource] by Rees, Melissa P Trout, Graham R Warner, Robyn D Producer: 20130704 In: Meat science vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part II. Effect of post-slaughter ageing. [electronic resource] by Rees, Melissa P Trout, Graham R Warner, Robyn D Producer: 20121002 In: Meat science vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality. [electronic resource] by Liu, Rui Warner, Robyn Dorothy Zhou, Guanghong Zhang, Wangang Producer: 20181026 In: Meat science vol. 144 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound. [electronic resource] by Sikes, Anita L Mawson, Raymond Stark, Janet Warner, Robyn Producer: 20151230 In: Ultrasonics sonochemistry vol. 21 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging. [electronic resource] by Fang, Zhongxiang Lin, Daniel Warner, Robyn Dorothy Ha, Minh Producer: 20180924 In: Food chemistry vol. 260 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Effect of calcium infusion on tenderness and ageing rate of pork m. longissimus thoracis et lumborum after accelerated boning. [electronic resource] by Rees, Melissa P Trout, Graham R Warner, Robyn D Producer: 20121002 In: Meat science vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part I. Effect of temperature conditioning. [electronic resource] by Rees, Melissa P Trout, Graham R Warner, Robyn D Producer: 20121002 In: Meat science vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	The influence of the rate of pH decline on the rate of ageing for pork. II: Interaction with chilling temperature. [electronic resource] by Rees, Melissa P Trout, Graham R Warner, Robyn D Producer: 20130704 In: Meat science vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin. [electronic resource] by Sikes, Anita L Jacob, Robin D'Arcy, Bruce Warner, Robyn Producer: 20190124 In: Food research international (Ottawa, Ont.) vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef. [electronic resource] by Frank, Damian Kaczmarska, Kornelia Paterson, Janet Piyasiri, Udayasika Warner, Robyn Producer: 20180612 In: Meat science vol. 133 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef. [electronic resource] by Hastie, Melindee Ashman, Hollis Torrico, Damir Ha, Minh Warner, Robyn Publication details: Foods (Basel, Switzerland) Jan 2020 In: Foods (Basel, Switzerland) vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Professor Kerstin Lundström, Swedish University of Agricultural Sciences, Uppsala, 1946–2015. [electronic resource] by Karlsson, Anders H Lindahl, Gunilla Warner, Robyn D Hunt, Melvin C Producer: 20160216 In: Meat science vol. 107 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Phenotypic characterisation of colour stability of lamb meat. [electronic resource] by Jacob, Robin H D'Antuono, Mario F Gilmour, Arthur R Warner, Robyn D Producer: 20140725 In: Meat science vol. 96 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review). [electronic resource] by Purslow, Peter P Warner, Robyn D Clarke, Frank M Hughes, Joanne M Producer: 20200312 In: Meat science vol. 159 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures. [electronic resource] by Jacob, Robin Rosenvold, Katja North, Michael Kemp, Robert Warner, Robyn Geesink, Geert Producer: 20120905 In: Meat science vol. 92 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork. [electronic resource] by Peng, Yunling Adhiputra, Karunia Padayachee, Anneline Channon, Heather Ha, Minh Warner, Robyn Dorothy Publication details: Foods (Basel, Switzerland) Nov 2019 In: Foods (Basel, Switzerland) vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 34 results.