Articles citing this paper
Benefits of prolonged ageing for the quality of Australian pork depends on cooking temperature and meat pH
Rozita Vaskoska A , Minh Ha A , Jason D. White![https://orcid.org/0000-0002-0557-392X](/media/client/orcid_16x16.png)
![https://orcid.org/0000-0001-5313-8773](/media/client/orcid_16x16.png)
+ Author Affiliations
- Author Affiliations
A Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic. 3010, Australia.
B Research Office, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
C Future Food Hallmark Research Initiative, University of Melbourne, Parkville, Vic. 3010, Australia.
Animal Production Science 63(8) 816-823 https://doi.org/10.1071/AN22389
Submitted: 17 October 2022 Accepted: 31 January 2023 Published: 2 March 2023
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