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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: 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

Authors: MILES CA FURSEY GAJ BIRCH HL YOUNG RD
Citation: Ca. Miles et al., FACTORS AFFECTING THE ULTRASONIC PROPERTIES OF EQUINE DIGITAL FLEXOR TENDONS, Ultrasound in medicine & biology, 22(7), 1996, pp. 907-915

Authors: WOOD JD NUTE GR FURSEY GAJ CUTHBERTSON A
Citation: Jd. Wood et al., THE EFFECT OF COOKING CONDITIONS ON THE EATING QUALITY OF PORK, Meat science, 40(2), 1995, pp. 127-135
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