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Meat Science|November 8, 2011
Electrical stimulation of rats: Part 2-The effect of electrical parameters on muscle tension and post-Mortem glycolysisC E Devine, B B Chrystall
Meat Science|November 8, 2011
Effect of electrical stunning methods on petechial haemorrhages and on the blood pressure of lambsK V Gilbert, C E Devine
Meat Science|November 8, 2011
Electrical stimulation, muscle tension and glycolysis in bovine SternomandibularisB B Chrystall, C E Devine
Meat Science|November 8, 2011
Electrical stimulation of rats: A model for evaluating low voltage stimulation parametersB B Chrystall, C E Devine
The Journal of Cell Biology|June 1, 1971
Thick filaments in vascular smooth muscleC E Devine, A P Somlyo
Meat Science|November 9, 2011
The basal toughness of unaged lambC E Devine, A E Graafhuis
Meat Science|November 8, 2011
Responses of different types of ox muscle to electrical stimulationC E Devine, S Ellery, S Averill
The Journal of Cell Biology|January 1, 1977
Freeze-fracture studies of nexuses between smooth muscle cells. Close relationship to sarcoplasmic reticulumG N Fry, C E Devine, G Burnstock
Meat Science|November 9, 2011
Changes in lactic acid levels during thawing of lamb chopsV J Moore, S Prasad, C E Devine
New Zealand Veterinary Journal|April 1, 1990
The role of the vertebral arteries in maintaining spontaneous electrocortical activity after electrical stunning and slaughter in calvesF D Shaw, F Bager, C E Devine
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