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Meat Science|November 8, 2011
The fate of the large proteins of the myofibril during tenderising treatmentsR H Locker, D J WildMeat Science|November 8, 2011
'Ageing' of cold shortened meat depends on the criterionR H Locker, D J WildMeat Science|November 8, 2011
Myofibrils of cooked meat are a continuum of gap filamentsR H Locker, D J WildMeat Science|November 8, 2011
Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibrilR H Locker, D J WildMeat Science|November 8, 2011
Yield point in raw beef muscle. The effects of ageing, rigor temperature and stretchR H Locker, D J WildJournal of Biochemistry|May 1, 1986
A comparative study of high molecular weight proteins in various types of muscle across the animal kingdomR H Locker, D J WildDevelopments in Biological Standardization|January 1, 1992
HHV-6 and HHV-7 as exogenous agents in human lymphocytesN Frenkel, L S WyattProceedings of the National Academy of Sciences of the United States of America|February 1, 1985
The herpes simplex virus amplicon: analyses of cis-acting replication functionsR R Spaete, N FrenkelProceedings of the National Academy of Sciences of the United States of America|April 1, 1987
Herpes simplex virus-infected cells contain a function(s) that destabilizes both host and viral mRNAsA D Kwong, N FrenkelJournal of Virology|September 1, 1984
Herpes simplex virus amplicon: effect of size on replication of constructed defective genomes containing eucaryotic DNA sequencesA D Kwong, N FrenkelPageof 8