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Meat Science|November 9, 2011
A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentratesJ S Elmore, H E Warren, D S Mottram, et al.
Meat Science|November 9, 2011
Relationships of myosin heavy chain fibre types to meat quality traits in traditional and modern pigsK C Chang, N da Costa, R Blackley, et al.
Meat Science|November 9, 2011
Assessment of commercial lamb meat quality by British and Spanish taste panelsC Sañudo, G R Nute, M M Campo, et al.
Experimental Neurology|May 30, 1998
Huntingtin protein colocalizes with lesions of neurodegenerative diseases: An investigation in Huntington's, Alzheimer's, and Pick's diseasesS K Singhrao, P Thomas, J D Wood, et al.
Neurogastroenterology and Motility|May 23, 2009
Expression of NKCC2 in the rat gastrointestinal tractH Xue, S Liu, T Ji, et al.
Meat Science|November 9, 2011
Effects of breed, feed level and conditioning time on the tenderness of porkJ D Wood, S N Brown, G R Nute, et al.
Progress in Brain Research|February 5, 1999
Pathogenesis of neurodegenerative diseases associated with expanded glutamine repeats: new answers, new questionsC A Ross, R L Margolis, M W Becher, et al.
Meat Science|November 9, 2011
Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meatG R Nute, R I Richardson, J D Wood, et al.
British Journal of Pharmacology|December 17, 2009
Differential actions of urocortins on neurons of the myenteric division of the enteric nervous system in guinea pig distal colonSumei Liu, W Ren, M-H Qu, et al.
Journal of Medical Primatology|January 1, 1994
Temperature-metabolism relations in the cotton-top tamarin (Saguinus oedipus) model for ulcerative colitisM J Stonerook, H S Weiss, M A Rodriguez, et al.
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