J. Stark

Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed.

A. Ball, R. Warner, D. Frank, 2016, Journal of agricultural and food chemistry.

Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers.

A. Ball, R. Warner, D. Frank, 2016, Journal of agricultural and food chemistry.

Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound.

R. Mawson, R. Warner, A. Sikes, 2014, Ultrasonics sonochemistry.

Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers.

M. Kaur, D. Frank, J. Hughes, 2019, Meat science.

Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.

R. Polkinghorne, G. Geesink, R. Warner, 2017, Meat science.

Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study.

M. Kaur, D. Frank, J. Hughes, 2019, Meat science.