Browsing by Author Monahan, Frank J.


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Showing results 2 to 8 of 8 < previous 
Published DateTitleAuthor(s)
Sep-2017Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis studyShan, Liran ChristineDe Brún, AoifeHenchion, MaeveLi, ChenguangMurrin, CelineWall, Patrick G.Monahan, Frank J.
Dec-2018A consumer study of the effect of castration and slaughter age of lambs on the sensory quality of meatGravador, Rufielyn S.Pace, ElaineMooney, Bernard R.Gkarane, VasilikiFahey, Alan G.Brunton, Nigel P.Claffey, Noel A.Monahan, Frank J.et al.
Oct-2018The effect of 25‐hydroxyvitamin D3 and phytase inclusion on pig performance, bone parameters and pork quality in finisher pigsDuffy, Sarah K.Kelly, Alan K.Rajauria, GauravClarke, Louise C.Gath, VivianMonahan, Frank J.O'Doherty, John V.
Jan-2019Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meatGkarane, VasilikiBrunton, Nigel P.Allen, PaulGravador, Rufielyn S.Fahey, Alan G.Murphy, P. (Patrick)Monahan, Frank J.et al.
Nov-2017Factors that predict consumer acceptance of enriched processed meatsShan, Liran ChristineHenchion, MaeveDe Brún, AoifeMurrin, CelineWall, Patrick G.Monahan, Frank J.
Sep-2018The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D contentDuffy, Sarah K.Kelly, Alan K.Rajauria, GauravClarke, Louise C.Monahan, Frank J.O'Doherty, John V.et al.
25-Sep-2018Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two BreedsGkarane, VasilikiBrunton, Nigel P.Harrison, Sabine M.Gravador, Rufielyn S.Fahey, Alan G.Monahan, Frank J.et al.