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Results:
1-19
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Results: 19
Authors:
McGeehin, B
Redmond, GA
Sheridan, JJ
Butler, F
Citation: B. Mcgeehin et al., The shear force of very-rapidly chilled lamb - 1: The effect of carcass splitting, J MUSCLE F, 12(3), 2001, pp. 185-195
Authors:
McGeehin, B
Redmond, GA
Sheridan, JJ
Butler, F
Citation: B. Mcgeehin et al., The shear force of very-rapidly chilled lamb - 2: The effect of muscle excision, J MUSCLE F, 12(3), 2001, pp. 197-206
Authors:
Redmond, GA
McGeehin, B
Sheridan, JJ
Butler, F
Citation: Ga. Redmond et al., The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborum, MEAT SCI, 59(3), 2001, pp. 293-301
Authors:
McGeehin, B
Sheridan, JJ
Butler, F
Citation: B. Mcgeehin et al., Factors affecting the pH decline in lamb after slaughter, MEAT SCI, 58(1), 2001, pp. 79-84
Authors:
Redmond, GA
McGeehin, B
Sheridan, JJ
Butler, F
Citation: Ga. Redmond et al., Ultra-rapid chilling: Chilling rate effects on the appearance of lamb carcasses and tenderness of lamb chops, J MUSCLE F, 11(2), 2000, pp. 69-84
Authors:
Butler, F
Citation: F. Butler, The legend of the Novgorodian White Cowl (The study of its "Prologue" and "Epilogue"), RUSS REV, 59(1), 2000, pp. 114-114
Authors:
Clooman, CC
Tenglin, R
Butler, F
Leitch, RA
Citation: Cc. Clooman et al., Six degrees of Kevin Bacon - Al Eskan disease and "Dirty Dust.", MILIT MED, 165(9), 2000, pp. IV-V
Authors:
Dreeling, N
Allen, P
Butler, F
Citation: N. Dreeling et al., Effect of the degree of comminution on sensory and texture attributes of low-fat beefburgers, LEBENSM-WIS, 33(4), 2000, pp. 290-294
Authors:
O'Leary, E
Gormley, TR
Butler, F
Shilton, N
Citation: E. O'Leary et al., The effect of freeze-chilling on the quality of ready-meal components, LEBENSM-WIS, 33(3), 2000, pp. 217-224
Authors:
Dreeling, N
Allen, P
Butler, F
Citation: N. Dreeling et al., Effect of cooking method on sensory and instrumental texture attributes oflow-fat beefburgers, LEBENSM-WIS, 33(3), 2000, pp. 234-238
Authors:
McGeehin, B
Sheridan, JJ
Butler, F
Citation: B. Mcgeehin et al., Further investigations on the ultra-rapid chilling of lamb carcasses, J MUSCLE F, 10(1), 1999, pp. 1-16
Authors:
Isdell, E
Allen, P
Doherty, AM
Butler, F
Citation: E. Isdell et al., Colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers, INT J FOOD, 34(1), 1999, pp. 71-80
Authors:
Gibney, A
Butler, F
Dwyer, E
Citation: A. Gibney et al., Rheology and adhesion of fish batter coatings made from flour from Irish grown wheat varieties, IRISH J A F, 38(2), 1999, pp. 241-249
Authors:
Butler, F
O'Donnell, HJ
Citation: F. Butler et Hj. O'Donnell, Modelling the flow of a time-dependent viscous product (cultured buttermilk) in a tube viscometer at 5 degrees C, J FOOD ENG, 42(4), 1999, pp. 199-206
Authors:
Geraghty, R
Butler, F
Citation: R. Geraghty et F. Butler, Viscosity characterization of a commercial yogurt at 5C using a cup in Boband a Vane geometry over a wide shear rate range (10(-5) s-1-10(3) s(-1)), J FOOD PR E, 22(1), 1999, pp. 1-10
Authors:
Butler, F
Citation: F. Butler, Who founded Vladimir-on-the-Klyazma? The scholars and the chronicles, RUSS HIST, 26(1), 1999, pp. 1-24
Effects of ultra-rapid chilling and electrical stimulation on the tenderness of lamb carcass muscles
Authors:
Sheridan, JJ
McGeehin, B
Butler, F
Citation: Jj. Sheridan et al., Effects of ultra-rapid chilling and electrical stimulation on the tenderness of lamb carcass muscles, J MUSCLE F, 9(4), 1998, pp. 403-417
Authors:
Dreeling, N
Allen, P
Butler, F
Citation: N. Dreeling et al., A note on the effects of carcass fat type on sensory and texture attributes of low- and high-fat beefburgers, IRISH J A F, 37(2), 1998, pp. 249-253
Authors:
Butler, F
Citation: F. Butler, The transformation of Anglicanism: From state church to global communion., INT J COMP, 39(4), 1998, pp. 412-414
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