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Dietary manipulation of pork fatty acid profiles to develop an Australian pork flavour signature relevant to Chinese consumers
Dietary manipulation of pork fatty acid profiles to develop an Australian pork flavour signature relevant to Chinese consumers (2017-2019)
Experts
Professor Eugeni Roura
Professorial Research Fellow
Centre for Animal Science
Queensland Alliance for Agriculture and Food Innovation
Eugeni Roura
Professor Heather Smyth
Professorial Research Fellow
Centre for Nutrition and Food Sciences
Queensland Alliance for Agriculture and Food Innovation
Heather Smyth
