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Rees, Graham
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Search Results - Rees, Graham
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Rees, Graham
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1
The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension
by
Rees, Melissa P.
,
Trout, Graham R.
,
Warner, Robyn D.
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Meat science
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2
The influence of the rate of pH decline on the rate of ageing for pork. II: Interaction with chilling temperature
by
Rees, Melissa P.
,
Trout, Graham R.
,
Warner, Robyn D.
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Meat science
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3
Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning
by
Rees, Melissa P.
,
Trout, Graham R.
,
Warner, Robyn D.
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Meat science
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4
Effect of calcium infusion on tenderness and ageing rate of pork m. longissimus thoracis et lumborum after accelerated boning
by
Rees, Melissa P
,
Trout, Graham R
,
Warner, Robyn D
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Meat science
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5
Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part I. Effect of temperature conditioning
by
Rees, Melissa P.
,
Trout, Graham R.
,
Warner, Robyn D.
Published in
Meat science
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6
Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part II. Effect of post-slaughter ageing
by
Rees, Melissa P.
,
Trout, Graham R.
,
Warner, Robyn D.
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Meat science
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Journal Title
Meat Science
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Biological And Medical Sciences
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Food Science & Technology
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Fundamental And Applied Biological Sciences. Psychology
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Life Sciences & Biomedicine
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Meat And Meat Product Industries
6
Science & Technology
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Food Industries
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Pork
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Ageing
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Cold Toughening
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Pork Hot Boning
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Muscle Tenderness
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Meat Colour
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Accelerated Boning
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Drip Loss
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Calcium Chloride
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Aging
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Ageing And Chilling Temperature
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Pork Ph
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