L. Riendeau

Marbling and ageing — Part 2. Consumer perception of sensory quality

C. Laberge, J. Fortin, T. Ngapo, 2013 .

Marbling and ageing — Part 1. Sensory quality of pork

C. Laberge, J. Fortin, T. Ngapo, 2012 .

"Chilled" pork--Part I: Sensory and physico-chemical quality.

C. Laberge, J. Fortin, T. Ngapo, 2012, Meat science.

"Chilled" pork--Part II. Consumer perception of sensory quality.

C. Laberge, J. Fortin, T. Ngapo, 2012, Meat science.