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Results:
1-15
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Results: 15
Authors:
SANUDO C
SIERRA I
OLLETA JL
MARTIN L
CAMPO MM
SANTOLARIA P
WOOD JD
NUTE GR
Citation: C. Sanudo et al., INFLUENCE OF WEANING ON CARCASS QUALITY, FATTY-ACID COMPOSITION AND MEAT QUALITY IN INTENSIVE LAMB PRODUCTION SYSTEMS, Animal Science, 66, 1998, pp. 175-187
Authors:
ANNORFREMPONG IE
NUTE GR
WOOD JD
WHITTINGTON FW
WEST A
Citation: Ie. Annorfrempong et al., THE MEASUREMENT OF THE RESPONSES TO DIFFERENT ODOR INTENSITIES OF BOAR TAINT USING A SENSORY PANEL AND AN ELECTRONIC NOSE, Meat science, 50(2), 1998, pp. 139-151
Authors:
BROWN SN
WARRISS PD
NUTE GR
EDWARDS JE
KNOWLES TG
Citation: Sn. Brown et al., MEAT QUALITY IN PIGS SUBJECTED TO MINIMAL PRESLAUGHTER STRESS, Meat science, 49(3), 1998, pp. 257-265
Authors:
SHEARD PR
NUTE GR
CHAPPELL AG
Citation: Pr. Sheard et al., THE EFFECT OF COOKING ON THE CHEMICAL-COMPOSITION OF MEAT-PRODUCTS WITH SPECIAL REFERENCE TO FAT LOSS, Meat science, 49(2), 1998, pp. 175-191
Authors:
SHEARD PR
WOOD JD
NUTE GR
BALL RC
Citation: Pr. Sheard et al., EFFECTS OF GRILLING TO 80-DEGREES-C ON THE CHEMICAL-COMPOSITION OF PORK LOIN CHOPS AND SOME OBSERVATIONS ON THE UK NATIONAL FOOD SURVEY ESTIMATE OF FAT CONSUMPTION, Meat science, 49(2), 1998, pp. 193-204
Authors:
SANUDO C
NUTE GR
CAMPO MM
MARIA G
BAKER A
SIERRA I
ENSER ME
WOOD JD
Citation: C. Sanudo et al., ASSESSMENT OF COMMERCIAL LAMB MEAT QUALITY BY BRITISH AND SPANISH TASTE PANELS, Meat science, 48(1-2), 1998, pp. 91-100
Authors:
ANNORFREMPONG IE
NUTE GR
WHITTINGTON FW
WOOD JD
Citation: Ie. Annorfrempong et al., THE PROBLEM OF TAINT IN PORK .2. THE INFLUENCE OF SKATOLE, ANDROSTENONE AND INDOLE, PRESENTED INDIVIDUALLY AND IN COMBINATION IN A MODEL LIPID BASE, ON ODOR PERCEPTION, Meat science, 47(1-2), 1997, pp. 49-61
Authors:
ANNORFREMPONG IE
NUTE GR
WHITTINGTON FW
WOOD JD
Citation: Ie. Annorfrempong et al., THE PROBLEM OF TAINT IN PORK .3. ODOR PROFILE OF PORK FAT AND THE INTERRELATIONSHIPS BETWEEN ANDROSTENONE, SKATOLE AND INDOLE CONCENTRATIONS, Meat science, 47(1-2), 1997, pp. 63-76
Authors:
FARMER LJ
PERRY GC
LEWIS PD
NUTE GR
PIGGOTT JR
PATTERSON RLS
Citation: Lj. Farmer et al., RESPONSES OF 2 GENOTYPES OF CHICKEN TO THE DIETS AND STOCKING DENSITIES OF CONVENTIONAL UK AND LABEL ROUGE PRODUCTION SYSTEMS .2. SENSORY ATTRIBUTES, Meat science, 47(1-2), 1997, pp. 77-93
Authors:
ANNORFREMPONG IE
NUTE GR
WHITTINGTON FW
WOOD JD
Citation: Ie. Annorfrempong et al., THE PROBLEM OF TAINT IN PORK .1. DETECTION THRESHOLDS AND ODOR PROFILES OF ANDROSTENONE AND SKATOLE IN A MODEL SYSTEM, Meat science, 46(1), 1997, pp. 45-55
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:
WARRISS PD
BROWN SN
NUTE GR
KNOWLES TG
EDWARDS JE
PERRY AM
JOHNSON SP
Citation: Pd. Warriss et al., POTENTIAL INTERACTIONS BETWEEN THE EFFECTS OF PRESLAUGHTER STRESS ANDPOSTMORTEM ELECTRICAL-STIMULATION OF THE CARCASSES ON MEAT QUALITY INPIGS, Meat science, 41(1), 1995, pp. 55-68
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
Authors:
TAYLOR AA
NUTE GR
WARKUP CC
Citation: Aa. Taylor et al., THE EFFECT OF CHILLING, ELECTRICAL-STIMULATION AND CONDITIONING ON PORK EATING QUALITY, Meat science, 39(3), 1995, pp. 339-347
Authors:
RAJ ABM
NUTE GR
Citation: Abm. Raj et Gr. Nute, EFFECT OF STUNNING METHOD AND FILLETING TIME ON SENSORY PROFILE OF TURKEY BREAST MEAT, British Poultry Science, 36(2), 1995, pp. 221-227
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