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Meat Science|November 8, 2011
Modification of the heat-setting characteristics of myosin by pressure treatmentT Suzuki, J J Macfarlane
Meat Science|November 8, 2011
Effects of pressure treatment on the ultrastructure of striated muscleJ J Macfarlane, D J Morton
Meat Science|November 8, 2011
Effect of restraint on the thermal transitions of tendonJ J Macfarlane, M B Smith
Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics|February 21, 2006
Measurement and analysis of x-ray absorption in Al and MgF2 plasmas heated by Z-pinch radiationGregory A Rochau, J E Bailey, J J Macfarlane
Meat Science|November 8, 2011
Pressure-induced pH and length changes in muscleJ J Macfarlane, I J McKenzie, R H Turner
Australian Journal of Biological Sciences|July 1, 1976
Some effects of pressure treatment on actomyosin systemsJ M O'Shea, D J Horgan, J J Macfarlane
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
Influence of pH on the Warner-Bratzler shear properties of muttonP E Bouton, P V Harris, J J Macfarlane, 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.
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