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| 1 | The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat显示文摘 | Leskanich C O Matthews K R Warkup C C | 1997 | J Anim Sci1997，75，： | 1 |
| 2 | The influence of rate of lean and fattissue development on pork eating quality显示文摘 | Blanchard P J Ellis M Warkup C C | 1999 | J Anim Sci1999，68，： | 1 |
| 3 | The effect of chilling,electrical stinulation and conditioning on pork eating quality显示文摘 | TAYLOR A A NUTE G R WARKUP C C | 1994 | Meat Science1994，39，： | 1 |
| 4 | Pig muscle fibre characteristics as a source of variation in eating quality 显示文摘 | Mahin C A Warkup C C Matthews K R | 1997 | Meat Science1997，，47： | 1 |
| 5 | Pig muscle fibre characteristics as a source of variation in eating quality显示文摘 | Makin C A Warkup C C Mathews K R | 1997 | Meat Sci1997，47，： | 1 |
| 6 | The Effect of Dietary Oil Containing(n-3) Fatty Acids on the Fatty Acid, Physicochemical, and Organoleptic Characteristics of Pig Meat and Fat显示文摘 | Leskanich C O Matthews K R Warkup C C | 1997 | J Anim Sci1997，75，3： | 1 |
| 7 | The effect of dietary oil containing ( n - 3 ) fatty acids on the fatty acid, physiochemical, and organoleptic characteristics of pig meat and fat显示文摘 | Leskanich C O Matthews K R Warkup C C | 1997 | J Anim Sci1997，75，3： | 1 |
| 8 | The influence of rate of lean and fat tissue development on pork eating quality显示文摘 | BLANCHARD P J ELLIS M WARKUP C C | 1999 | Anita Sci1999，68，： | 1 |
| 9 | The effect of chilling, electrical stimulation and conditioning on pork eating quality显示文摘 | Taylor A A Nute G R Warkup C C | 1995 | Meat Science1995，39，3： | 1 |
| 10 | Ping muscle fiber characteristics as a source of variation in etaing quality 显示文摘 | MALTN C A WARKUP C C MATIHEWS K R | 1997 | Meat Science1997，47，： | 1 |
| 11 | Pig muscle fibre characteristics as a source of variation in eating quality显示文摘 | MALTIN C A WARKUP C C MATTHEWS K R | | 0，，03： | 1 |
| 12 | Pig muscle fiber charactcristics as a source of variation in eating quality显示文摘 | Maltin C A Warkup C C Matthews K R | 1997 | Meat Science1997，47，3： | 1 |
| 13 | Pig muscle fibre characteristics as a source of variation in eating quality显示文摘 | MALTIN C A WARKUP C C MATrHEWS K R | 1997 | Meat Science1997，47，34： | 1 |
| 14 | Pig muscle fibre characteristics as a source of variation in eating quality显示文摘 | MALTIN C A WARKUP C C MATTHEWS K R | 1997 | Meat Science1997，47，3： | 1 |
| 15 | The effect of dietary oil containing (n-3) fatty acids on the fatty acid,physicochemical,and organoleptic characteristics of pig meat and fat显示文摘 | C O Leskanich K R Matthews C C Warkup | 1997 | Ani Sci1997，75，3： | 1 |
| 16 | The influence of rate of lean and fat tissue development on pork eating quality 显示文摘 | Blanchard P J Ellis M Warkup C C Hardy B Chadwick J P Deans G A | 1999 | J Anim Sci1999，68，： | 1 |
| 17 | Pig muscle fibre characteristics as a source of variation in eating quality显示文摘 | MALl?IN C A WARKUP C C MATTHEWS K R | 1997 | Meat Science1997，47，： | 1 |
| 18 | Structural and mechanical changes in raw and cooked single porcine muscle fibres extended to fracture显示文摘 | Gabriel Mutungia Peter Purslow Chris Warkup | | 0，，02： | 1 |
| 19 | Pig muscle fibre characteristics as a source of variation in eating quality显示文摘 | MALTIN C A WARKUP C C MATTHEWS K R | 1997 | Meat Science1997，47，34： | 1 |
| 20 | A possible explanation of the variation in tenderness and juiciness of pig meat显示文摘 | Warkup C C Kempster A J | 1991 | Animal Production1991，52，： | 1 |
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