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Meat Science|November 9, 2011
Factors affecting the pH decline in lamb after slaughterB McGeehin, J J Sheridan, F ButlerMeat Science|November 9, 2011
The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborumG A Redmond, B McGeehin, J J Sheridan, et al.Veterinary Research Communications|September 1, 1981
The relationship of systemic phycomycosis and aspergillosis, in cattle showing clinical signs of disease, to the occurrence of lesions in different organsJ J SheridanMeat Science|November 8, 2011
Problems associated with commercial lamb washing in IrelandJ J SheridanAmerican Journal of Orthodontics|November 1, 1983
The dowel-up bite registration for functional appliances requiring a protrusive and open jaw position: a clinical reportJ J SheridanFood Microbiology|September 1, 2006
Impact of a novel spray-chilling system on surface microflora, water activity and weight loss during beef carcass chillingK J Kinsella, J J Sheridan, T A Rowe, et al.Journal of Applied Microbiology|May 29, 1999
The effect of pH and culture system on the attachment of plasmid-bearing and plasmid-cured Yersinia enterocolitica to a polycarbonate membrane in a surface adhesion immunofluorescent techniqueG Duffy, J J SheridanMeat Science|November 8, 2011
The microbiology of hot and conventionally deboned vacuum packed beefJ J Sheridan, J SheringtonMeat Science|November 8, 2011
The influence of processing and refrigeration on the bacterial numbers on beef and sheep offalsJ J Sheridan, B LynchPageof 41