81. Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation. Issue 1 (29th November 2020) Authors: Silva, Douglas R. G.; Moura, Ana Paula R.; Haddad, Gabriela B. S.; Souza, Poliana M.; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M. Journal: Journal of food processing and preservation Issue: Volume 45:Issue 1(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
82. Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation. Issue 1 (29th November 2020) Authors: Silva, Douglas R. G.; Moura, Ana Paula R.; Haddad, Gabriela B. S.; Souza, Poliana M.; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M. Journal: Journal of food processing and preservation Issue: Volume 45:Issue 1(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
83. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability. (November 2016) Authors: Holman, Benjamin W.B.; Mao, Yanwei; Coombs, Cassius E.O.; van de Ven, Remy J.; Hopkins, David L. Journal: Meat science Issue: Volume 121(2016:Nov.) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
84. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability. (November 2016) Authors: Holman, Benjamin W.B.; Mao, Yanwei; Coombs, Cassius E.O.; van de Ven, Remy J.; Hopkins, David L. Journal: Meat science Issue: Volume 121(2016:Nov.) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
85. Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham. (February 2021) Authors: Silva, Douglas R.G.; Haddad, Gabriela B.S.; de Moura, Ana P.; de Souza, Poliana M.; Ramos, Alcinéia L.S.; Hopkins, David L.; Ramos, Eduardo M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 137(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
86. Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs. (April 2020) Authors: Chen, Xue; Zhu, Lixian; Liang, Rongrong; Mao, Yanwei; Hopkins, David L.; Li, Ke; Dong, Pengcheng; Yang, Xiaoyin; Niu, Lebao; Zhang, Yimin; Luo, Xin Journal: Food research international Issue: Volume 130(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
87. Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China. (June 2019) Authors: Chen, Xue; Zhang, Yimin; Yang, Xiaoyin; Hopkins, David L.; Zhu, Lixian; Dong, Pengcheng; Liang, Rongrong; Luo, Xin Journal: Food research international Issue: Volume 120(2019) Page Start: 784 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
88. Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes. (October 2020) Authors: Kilgannon, Ashleigh K.; Holman, Benjamin W.B.; Frank, Damian C.; Mawson, A. John; Collins, Damian; Hopkins, David L. Journal: Meat science Issue: Volume 168(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
89. The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef. (September 2021) Authors: Holman, Benjamin W.B.; Bekhit, Alaa El-Din A.; Waller, Michael; Bailes, Kristy L.; Kerr, Matthew J.; Hopkins, David L. Journal: Meat science Issue: Volume 179(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
90. The effect of combining tenderstretching and electrical stimulation on alpaca (Vicugna pacos) meat tenderness and eating quality. (November 2018) Authors: Biffin, Tamara E.; Smith, Melanie A.; Bush, Russell D.; Collins, Damian; Hopkins, David L. Journal: Meat science Issue: Volume 145(2018) Page Start: 127 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗