Pork eating quality was not improved by extended ageing for 14 days
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) 1468-1468 https://doi.org/10.1071/ANv55n12Ab058
Published: 11 November 2015
References
Channon HA, Baud SR, Kerr MG, Walker PJ (2003) Meat Science 65, 1315–1324.| Crossref | GoogleScholarGoogle Scholar |
Channon HA, D’Souza DN, Dunshea FR (2015a) Australasian Pig Science Association Manipulating Pig Production XV, eds. JR Pluske and JM Pluske.
Channon HA, D’Souza DN, Dunshea FR (2015b) Australasian Pig Science Association Manipulating Pig Production XV, eds. JR Pluske and JM Pluske.
