Items where authors include "D'Souza, D."

Article

LeMaster, M.N., Ha, M., Dunshea, F.R. orcid.org/0000-0003-3998-1240 et al. (3 more authors) (2023) Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles. Meat Science, 209. 109395. ISSN 0309-1740