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Results:
1-7
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Results: 7
Authors:
Hughes, MC
Geary, S
Dransfield, E
McSweeney, PLH
O'Neill, EE
Citation: Mc. Hughes et al., Characterization of peptides released from rabbit skeletal muscle troponin-T by mu-calpain under conditions of low temperature and high ionic strength, MEAT SCI, 59(1), 2001, pp. 61-69
Authors:
Lassauzay, C
Peyron, MA
Albuisson, E
Dransfield, E
Woda, A
Citation: C. Lassauzay et al., Variability of the masticatory process during chewing of elastic model foods, EUR J OR SC, 108(6), 2000, pp. 484-492
Authors:
Dransfield, E
Martin, JF
Fisher, A
Nute, GR
Zygyiannis, D
Stamataris, C
Thorkelsson, G
Valdimarsdottir, T
Piasentier, E
Mills, C
Sanudo, C
Alfonso, M
Citation: E. Dransfield et al., Home placement testing of lamb conducted in six countries, J SENS STUD, 15(4), 2000, pp. 421-436
Authors:
Mathoniere, C
Mioche, L
Dransfield, E
Culioli, J
Citation: C. Mathoniere et al., Meat texture characterisation: Comparison of chewing patterns, sensory andmechanical measures, J TEXT STUD, 31(2), 2000, pp. 183-203
Authors:
Morton, JD
Bickerstaffe, R
Kent, MP
Dransfield, E
Keeley, GM
Citation: Jd. Morton et al., Calpain-calpastatin and toughness in M-longissimus from electrically stimulated lamb and beef carcasses, MEAT SCI, 52(1), 1999, pp. 71-79
Authors:
Smulders, FJM
Hofbauer, P
Dransfield, E
Taylor, R
Citation: Fjm. Smulders et al., The muscle biological background of meat tenderness, WIEN TIER M, 86(3), 1999, pp. 99-108
Authors:
Dransfield, E
Sosnicki, AA
Citation: E. Dransfield et Aa. Sosnicki, Relationship between muscle growth and poultry meat quality, POULTRY SCI, 78(5), 1999, pp. 743-746
Risultati:
1-7
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