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	1.	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)
	2.	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)
	3.	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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