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Meat Science|November 9, 2011
Meat quality of wether lambs grazed on either saltbush (Atriplex nummularia) plus supplements or lucerne (Medicago sativa)D L Hopkins, A NicholsonMeat Science|November 9, 2011
Eating quality of commercially processed hot boned sheep meatE S Toohey, D L HopkinsMeat Science|November 9, 2011
Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscleD L Hopkins, J M ThompsonMeat Science|November 9, 2011
Diverse lamb genotypes-1. Yield of saleable cuts and meat in the carcass and the prediction of yieldD L Hopkins, N M FogartyMeat Science|November 9, 2011
Diverse lamb genotypes-2. Meat pH, colour and tendernessD L Hopkins, N M FogartyMeat Science|November 9, 2011
The relationship between post-mortem calcium concentration or pH and indicators of proteolysis in ovine muscleD L Hopkins, J M ThompsonMeat Science|November 9, 2011
The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosinD L Hopkins, J M ThompsonPlant Disease|March 2, 2019
Differentiation of Pathogenic Groups of Xylella fastidiosa Strains with Whole-Cell Protein ProfilesR L Wichman, D L HopkinsJournal of Bacteriology|August 1, 1974
Ultrastructural study of Pierce's disease bacterium in grape xylem tissueH H Mollenhauer, D L HopkinsPageof 10