Authors: Ponnampalam, EN Trout, GR Sinclair, AJ Egan, AR Leury, BJ

Citation: En. Ponnampalam et al., Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation, MEAT SCI, 58(2), 2001, pp. 151-161

Authors: Yang, A Keeton, JT Beilken, SL Trout, GR

Citation: A. Yang et al., Evaluation of some binders and fat substitutes in low-fat frankfurters, J FOOD SCI, 66(7), 2001, pp. 1039-1046

Authors: Trout, GR Thomson, BC Hanrahan, BG

Citation: Gr. Trout et al., Tenderness of commercially produced Australian emu meat: Effect of temperature and pH decline rate, FOOD AUST, 52(5), 2000, pp. 170-172

Authors: Torley, PJ D'Arcy, BR Trout, GR

Citation: Pj. Torley et al., The effect of ionic strength, polyphosphates type, pH, cooking temperatureand preblending on the functional properties of normal and pale, soft, exudative (PSE) pork, MEAT SCI, 55(4), 2000, pp. 451-462