Authors: Boles, JA Shand, PJ

Citation: Ja. Boles et Pj. Shand, Meat cut and injection level affects the tenderness and cook yield of processed roast beef, MEAT SCI, 59(3), 2001, pp. 259-265

Authors: Boles, JA Rathgeber, BM Shand, PJ

Citation: Ja. Boles et al., Recovery of proteins from beef bone and the functionality of these proteins in sausage batters, MEAT SCI, 55(2), 2000, pp. 223-231

Authors: Boles, JA Shand, PJ

Citation: Ja. Boles et Pj. Shand, Effects of raw binder system, meat cut and prior freezing on restructured beef, MEAT SCI, 53(4), 1999, pp. 233-239

Authors: Rathgeber, BM Boles, JA Shand, PJ

Citation: Bm. Rathgeber et al., Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat, POULTRY SCI, 78(3), 1999, pp. 477-484

Authors: Rathgeber, BM Boles, JA Xavier, IJ McCurdy, AR Shand, PJ

Citation: Bm. Rathgeber et al., Thermally induced changes in protein extractability of postrigor turkey breast meat measured by two methods, J FOOD SCI, 64(6), 1999, pp. 1005-1009

Authors: Rathgeber, BM Pato, MD Boles, JA Shand, PJ

Citation: Bm. Rathgeber et al., Rapid post-mortem glycolysis and delay chilling of turkey carcasses cause alterations to protein extractability and degradation of breast muscle proteins, J AGR FOOD, 47(7), 1999, pp. 2529-2536