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G R Skurray

Showing results (1-10 of 6) with videos related to

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Journal of the Science of Food and Agriculture|February 1, 1976
Nutritional value of soya protein and milk coprecipitates in sausage productsG R Skurray, C Osborne
Journal of the Science of Food and Agriculture|May 1, 1974
Physical and chemical changes during batch dry rendering of meat mealsG R Skurray, R B Cumming
Poultry Science|September 1, 1975
Deamination of amino acids in the small intestine of chickens fed meat mealG R Skurray, R B Cumming
Meat Science|November 8, 2011
The effects of alkaline hydrogen peroxide treatment on the nutritional value of tripeG R Skurray, D L Perryman
Journal of the Science of Food and Agriculture|May 1, 1974
Prevention of browning during batch dry renderingG R Skurray, R B Cumming
International Journal of Food Sciences and Nutrition|August 6, 1999
The development of meat-eating habits during childhood in AustraliaD G Laing, N Oram, J Burgess, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Journal of the Science of Food and Agriculture|February 1, 1976
Nutritional value of soya protein and milk coprecipitates in sausage productsG R Skurray, C Osborne
Journal of the Science of Food and Agriculture|May 1, 1974
Physical and chemical changes during batch dry rendering of meat mealsG R Skurray, R B Cumming
Poultry Science|September 1, 1975
Deamination of amino acids in the small intestine of chickens fed meat mealG R Skurray, R B Cumming
Meat Science|November 8, 2011
The effects of alkaline hydrogen peroxide treatment on the nutritional value of tripeG R Skurray, D L Perryman
Journal of the Science of Food and Agriculture|May 1, 1974
Prevention of browning during batch dry renderingG R Skurray, R B Cumming
International Journal of Food Sciences and Nutrition|August 6, 1999
The development of meat-eating habits during childhood in AustraliaD G Laing, N Oram, J Burgess, et al.
Pageof 1