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Results:
1-8
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Results: 8
Authors:
Sheard, PR
Taylor, AA
Savage, AWJ
Robinson, AM
Richardson, RI
Nute, GR
Citation: Pr. Sheard et al., Factors affecting the composition and amount of 'white exudate' from cooked bacon, MEAT SCI, 59(4), 2001, pp. 423-435
Authors:
Vatansever, L
Kurt, E
Enser, M
Nute, GR
Scollan, ND
Wood, JD
Richardson, RI
Citation: L. Vatansever et al., Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition, ANIM SCI, 71, 2000, pp. 471-482
Authors:
Fisher, AV
Enser, M
Richardson, RI
Wood, JD
Nute, GR
Kurt, E
Sinclair, LA
Wilkinson, RG
Citation: Av. Fisher et al., Fatty acid composition and eating quality of lamb types derived from four diverse breed x production systems, MEAT SCI, 55(2), 2000, pp. 141-147
Authors:
Enser, M
Richardson, RI
Wood, JD
Gill, BP
Sheard, PR
Citation: M. Enser et al., Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages, MEAT SCI, 55(2), 2000, pp. 201-212
Authors:
Sheard, PR
Enser, M
Wood, JD
Nute, GR
Gill, BP
Richardson, RI
Citation: Pr. Sheard et al., Shelf life and quality of pork and pork products with raised n-3 PUFA, MEAT SCI, 55(2), 2000, pp. 213-221
Authors:
Sheard, PR
Nute, GR
Richardson, RI
Perry, A
Taylor, AA
Citation: Pr. Sheard et al., Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking, MEAT SCI, 51(4), 1999, pp. 371-376
Authors:
Goksoy, EO
McKinstry, LJ
Wilkins, LJ
Parkman, I
Phillips, A
Richardson, RI
Anil, MH
Citation: Eo. Goksoy et al., Broiler stunning and meat quality, POULTRY SCI, 78(12), 1999, pp. 1796-1800
Authors:
Wood, JD
Enser, M
Fisher, AV
Nute, GR
Richardson, RI
Sheard, PR
Citation: Jd. Wood et al., Manipulating meat quality and composition, P NUTR SOC, 58(2), 1999, pp. 363-370
Risultati:
1-8
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