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Meat Science|November 8, 2011
Jugular blood flow in calves after head-only electrical stunning and throat-cuttingF Bager, C E Devine, K V Gilbert
Meat Science|November 8, 2011
Electrical stunning of lambs: The effect of stunning parameters and drugs affecting blood flow and behaviour on petechial haemorrhage incidenceC E Devine, K V Gilbert, S Ellery
Meat Science|November 9, 2011
The effects of the ultimate pH of meat on tenderness changes during ageingA Watanabe, C C Daly, C E Devine
Meat Science|November 9, 2011
Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborumC E Devine, N M Wahlgren, E Tornberg
The Journal of Cell Biology|March 1, 1972
Sarcoplasmic reticulum and excitation-contraction coupling in mammalian smooth musclesC E Devine, A V Somlyo, A P Somlyo
Meat Science|November 8, 2011
Studies in electrical stimulation: Post-mortem decline in nervous response in lambsB B Chrystall, C E Devine, C Lester Davey
Australian Veterinary Journal|November 1, 1976
Effects of induced cryptorchidism in bullsJ J Bass, A J Peterson, C E Devine
Meat Science|November 9, 2011
The effect of nutritional supplements on growth rate, stress responsiveness, muscle glycogen and meat tenderness in pastoral lambsT E Lowe, B M Peachey, C E Devine
Meat Science|November 9, 2011
Measurement of nitric oxide and the effect of enhancing or inhibiting it on tenderness changes of meatC J Cook, S M Scott, C E Devine
Meat Science|November 8, 2011
The histology of blood splash in lambN G Leet, C E Devine, A B Gavey
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