Authors: ENSER M HALLETT KG HEWETT B FURSEY GAJ WOOD JD HARRINGTON G

Citation: M. Enser et al., THE POLYUNSATURATED FATTY-ACID COMPOSITION OF BEEF AND LAMB LIVER, Meat science, 49(3), 1998, pp. 321-327

Authors: ENSER M HALLETT KG HEWETT B FURSEY GAJ WOOD JD HARRINGTON G

Citation: M. Enser et al., FATTY-ACID CONTENT AND COMPOSITION OF UK BEEF AND LAMB MUSCLE IN RELATION TO PRODUCTION SYSTEM AND IMPLICATIONS FOR HUMAN-NUTRITION, Meat science, 49(3), 1998, pp. 329-341

Authors: ELMORE JS MOTTRAM DS ENSER M WOOD JD

Citation: Js. Elmore et al., NOVEL THIAZOLES AND 3-THIAZOLINES IN COOKED BEEF AROMA, Journal of agricultural and food chemistry, 45(9), 1997, pp. 3603-3607

Authors: WOOD JD ENSER M

Citation: Jd. Wood et M. Enser, FACTORS INFLUENCING FATTY-ACIDS IN MEAT AND THE ROLE OF ANTIOXIDANTS IN IMPROVING MEAT QUALITY, British Journal of Nutrition, 78(1), 1997, pp. 49-60

Authors: WOOD JD BROWN SN NUTE GR WHITTINGTON FM PERRY AM JOHNSON SP ENSER M

Citation: Jd. Wood et al., EFFECTS OF BREED, FEED LEVEL AND CONDITIONING TIME ON THE TENDERNESS OF PORK, Meat science, 44(1-2), 1996, pp. 105-112

Authors: ENSER M HALLETT K HEWITT B FURSEY GAJ WOOD JD

Citation: M. Enser et al., FATTY-ACID CONTENT AND COMPOSITION OF ENGLISH BEEF, LAMB AND PORK AT RETAIL, Meat science, 42(4), 1996, pp. 443-456