Articles citing this paper
Aitchbone hanging or moisture infusion, but not ageing, influenced eating quality of pork cuts
H. A. Channon A B C , D. N. D’Souza A and F. R. Dunshea B
+ Author Affiliations
- Author Affiliations
A Australian Pork Limited, Barton, ACT 2600.
B The University of Melbourne, Parkville, VIC 3052.
C Corresponding author. Email: heather.channon@australianpork.com.au
Animal Production Science 55(12) 1474-1474 https://doi.org/10.1071/ANv55n12Ab057
Published: 11 November 2015
2 articles found in Crossref database.
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Guaranteeing the quality and integrity of pork – An Australian case study
Channon H.A.,
D'Souza D.N.,
Jarrett R.G.,
Lee G.S.H.,
Watling R.J.,
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Meat Science. 2018 144 p.186
