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I J McKenzie

Showing results (1-10 of 4) with videos related to

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Meat Science|November 8, 2011
Pressure-induced pH and length changes in muscleJ J Macfarlane, I J McKenzie, R H Turner
Meat Science|November 8, 2011
Pressure-heat treatment of meat: Changes in myofibrillar proteins and ultrastructureJ J Macfarlane, I J McKenzie, R H Turner
Meat Science|November 8, 2011
Pressure treatment of meat: Effects on thermal transitions and shear valuesJ J Macfarlane, I J McKenzie, R H Turner, et al.
Meat Science|November 8, 2011
Binding of comminuted meat: Effect of high pressureJ J Macfarlane, I J McKenzie, R H Turner, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Meat Science|November 8, 2011
Pressure-induced pH and length changes in muscleJ J Macfarlane, I J McKenzie, R H Turner
Meat Science|November 8, 2011
Pressure-heat treatment of meat: Changes in myofibrillar proteins and ultrastructureJ J Macfarlane, I J McKenzie, R H Turner
Meat Science|November 8, 2011
Pressure treatment of meat: Effects on thermal transitions and shear valuesJ J Macfarlane, I J McKenzie, R H Turner, et al.
Meat Science|November 8, 2011
Binding of comminuted meat: Effect of high pressureJ J Macfarlane, I J McKenzie, R H Turner, et al.
Pageof 1