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Journal of Food Protection
|
March 7, 2019
Role of Nitrite in Cured Meat Flavor: A Review
J I Gray, B Macdonald, A M Pearson, et al.
Canadian Journal of Zoology
|
October 1, 1973
Helminths of wolves, Canis lupus L., in the Yukon and Northwest Territories
L P Choquette, G G Gibson, E Kuyt, et al.
Applied Microbiology
|
June 1, 1973
Proteolytic enzyme preparation from Pseudomonas fragi: its action on pig muscle
P J Tarrant, N Jenkins, A M Pearson, et al.
Surgical Endoscopy
|
April 19, 2002
Evaluation of structured and quantitative training methods for teaching intracorporeal knot tying
A M Pearson, A G Gallagher, J C Rosser, et al.
Meat Science
|
November 9, 2011
Further studies on n-nitrosopyrrolidine and its precursors: Effects of ascorbic acid and vitamin E on tumor development in mice as related to consumption of cured meat
A M Pearson, S D Sleight, R I Brooks, et al.
Journal of Agricultural and Food Chemistry
|
November 1, 1979
Aflatoxin residues in the tissues of pigs fed a contaminated diet
R M Furtado, A M Pearson, M G Hogberg, et al.
Biotechnology and Bioengineering
|
June 1, 1984
Increasing alcohol yield by selected yeast fermentation of sweet sorghum. I. Evaluation of yeast strains for ethanol production
I M de Mancilha, A M Pearson, J Waller, et al.
Applied Microbiology
|
August 1, 1971
Action of Pseudomonas fragi on the proteins of pig muscle
P J Tarrant, A M Pearson, J F Price, et al.
Meat Science
|
November 8, 2011
Effects of N-nitrosopyrrolidine, nitrite and pyrrolidine on tumour development in mice as related to ingestion of cured meat
A M Pearson, S D Sleight, D P Cornforth, et al.
Meat Science
|
November 8, 2011
Ultrastructural changes in pre- and post-rigor beef muscle caused by conventional and microwave cookery
Y P Hsieh, D P Cornforth, A M Pearson, et al.
Page
of 8
Search research articles
Search
Showing results (41-50 of 73) with videos related to
Sort By:
Page
of 8
Journal of Food Protection
|
March 7, 2019
Role of Nitrite in Cured Meat Flavor: A Review
J I Gray, B Macdonald, A M Pearson, et al.
Canadian Journal of Zoology
|
October 1, 1973
Helminths of wolves, Canis lupus L., in the Yukon and Northwest Territories
L P Choquette, G G Gibson, E Kuyt, et al.
Applied Microbiology
|
June 1, 1973
Proteolytic enzyme preparation from Pseudomonas fragi: its action on pig muscle
P J Tarrant, N Jenkins, A M Pearson, et al.
Surgical Endoscopy
|
April 19, 2002
Evaluation of structured and quantitative training methods for teaching intracorporeal knot tying
A M Pearson, A G Gallagher, J C Rosser, et al.
Meat Science
|
November 9, 2011
Further studies on n-nitrosopyrrolidine and its precursors: Effects of ascorbic acid and vitamin E on tumor development in mice as related to consumption of cured meat
A M Pearson, S D Sleight, R I Brooks, et al.
Journal of Agricultural and Food Chemistry
|
November 1, 1979
Aflatoxin residues in the tissues of pigs fed a contaminated diet
R M Furtado, A M Pearson, M G Hogberg, et al.
Biotechnology and Bioengineering
|
June 1, 1984
Increasing alcohol yield by selected yeast fermentation of sweet sorghum. I. Evaluation of yeast strains for ethanol production
I M de Mancilha, A M Pearson, J Waller, et al.
Applied Microbiology
|
August 1, 1971
Action of Pseudomonas fragi on the proteins of pig muscle
P J Tarrant, A M Pearson, J F Price, et al.
Meat Science
|
November 8, 2011
Effects of N-nitrosopyrrolidine, nitrite and pyrrolidine on tumour development in mice as related to ingestion of cured meat
A M Pearson, S D Sleight, D P Cornforth, et al.
Meat Science
|
November 8, 2011
Ultrastructural changes in pre- and post-rigor beef muscle caused by conventional and microwave cookery
Y P Hsieh, D P Cornforth, A M Pearson, et al.
Page
of 8