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Journal of Food Protection|February 24, 2019
Precursors of Dimethylnitrosamine in Fried BaconJ I Gray, M E Collins, B MacDONALDJournal of Animal Science|October 1, 1995
Influence of dietary vitamin E on the oxidative stability and quality of pig meatD J Buckley, P A Morrissey, J I GrayAvian Pathology : Journal of the W.V.P.A|January 1, 1987
Papovavirus-like infection in budgerigars (Melopsittacus undulatus)C J Randall, S Lees, D M InglisJournal of Food Protection|March 3, 2019
The Rubratoxins: Causative Agents in Food/Feedborne Disease 1M L Richmond, J I Gray, C M StineJournal of Food Protection|March 7, 2019
Detoxification of Rapeseed ProductsP N Maheshwari, D W Stanley, J I GrayMeat Science|November 8, 2011
Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beefP H Bernthal, A M Booren, J I GrayMeat Science|November 9, 2011
Oxidative quality and shelf life of meatsJ I Gray, E A Gomaa, D J BuckleyMeat Science|November 9, 2011
Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beefP H Bernthal, A M Booren, J I GrayMeat Science|November 8, 2011
Effect of salt on myoglobin derivatives in the sarcoplasmic extract from pre- and post-rigor beef in the presence or absence of mitochondria and microsomesA Asghar, E Torres, J I Gray, et al.Avian Pathology : Journal of the W.V.P.A|October 1, 1983
Cloacal infection with Mycoplasma gallisepticum and the effect of inoculation with H120 infectious bronchitis vaccine virusK J Macowan, C J Randall, T F BrandPageof 10