S I Hughes

Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat.

J. Wood, F. Whittington, G. Nute, 2011, Meat science.

Fat deposition, fatty acid composition and meat quality: A review.

A. Fisher, J. Wood, F. Whittington, 2008, Meat science.