Showing results (261-270 of 837) with videos related to
Sort By:
Pageof 84
Journal of Pharmaceutical Sciences|August 1, 1977
Quantitative determination of phenol by high-pressure liquid chromatographyJ D Musto, J N Sane, V D WarnerBritish Journal of Pharmacology|January 1, 1994
5-HT3 receptors do not mediate vagally-induced relaxation or contraction of the isolated stomach of the guinea-pigK M Desai, T D Warner, J R VaneBiological Psychiatry|October 1, 1993
Potential abnormalities in molecular forms of growth hormone in schizophrenia: a pilot studyM D Warner, Y N Sinha, C A PeabodyMedical Engineering & Physics|February 27, 2004
Cyclic loading moves the peak stress to the cartilage surface in a biphasic model with isotropic solid phase propertiesM D Warner, W R Taylor, S E CliftChemosphere|December 11, 2003
Photochemical degradation of selected nitropolycyclic aromatic hydrocarbons in solution and adsorbed to solid particlesStephanie D Warner, Jean-Pierre Farant, Ian S ButlerMeat Science|November 9, 2011
Halothane genotype, pre-slaughter handling and stunning method all influence pork qualityH A Channon, A M Payne, R D WarnerMeat Science|November 9, 2011
The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspensionMelissa P Rees, Graham R Trout, Robyn D WarnerMeat Science|November 9, 2011
The influence of the rate of pH decline on the rate of ageing for pork. II: Interaction with chilling temperatureMelissa P Rees, Graham R Trout, Robyn D WarnerMeat Science|November 9, 2011
Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO(2)Heather A Channon, Ann M Payne, Robyn D WarnerMeat Science|November 9, 2011
Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part I. Effect of temperature conditioningMelissa P Rees, Graham R Trout, Robyn D WarnerPageof 84