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Meat Science|November 9, 2011
The minimum quantity of nitrite required to stain sliced and homogenised cooked porkD B Macdougall, M J HetheringtonChemical Senses|August 1, 1994
The effect of the sweetness inhibitor 2(-4-methoxyphenoxy)propanoic acid (sodium salt) (Na-PMP) on the taste of bitter-sweet stimuliC Johnson, G G Birch, D B MacDougallArchives of Pathology & Laboratory Medicine|August 1, 1992
Mucin-positive epithelial mesotheliomaD B MacDougall, S E Wang, B L ZidarMeat Science|November 8, 2011
Hot deboning beef with and without electrical stimulationA A Taylor, B G Shaw, D B MacdougallChemical Senses|February 1, 1997
Tastes, structure and solution properties of D-glucono-1,5-lactoneS A Parke, G G Birch, D B MacDougall, et al.Pageof 1