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O A Young

Showing results (1-10 of 44) with videos related to

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The Biochemical Journal|April 1, 1982
Further studies on single fibres of bovine musclesO A Young
Meat Science|November 8, 2011
The biochemical basis of fibre types in bovine muscleO A Young
Journal of Muscle Research and Cell Motility|December 1, 1989
A possible role for myosin light chain 1 slow of bovine muscleO A Young
The Biochemical Journal|March 1, 1974
Properties and substrate specificity of some reactions catalysed by a short-chain fatty acyl-coenzyme A synthetase from seeds of Pinus radiataO A Young, J W Anderson
Journal of Food Science|February 26, 2009
Effect of xylose on sheepmeat flavors in casserole-style cookingO A Young, T L Cummings
Meat Science|November 8, 2011
Effect of castration on bovine muscle compositionO A Young, J J Bass
Meat Science|November 8, 2011
Further studies on bovine muscle compositionO A Young, D M Foote
Meat Science|November 9, 2011
Tenderness of ovine semimembranosus: Is collagen concentration or solubility the critical factor?O A Young, T J Braggins
Meat Science|November 9, 2011
Rheological changes during isothermal holding of salted beef homogenatesP J Torley, O A Young
Meat Science|November 9, 2011
The effect of preheated tendon as a lean meat replacement on the properties of fine emulsion sausagesD H Sadler, O A Young
Pageof 5

Showing results (1-10 of 44) with videos related to

Sort By:
Pageof 5
The Biochemical Journal|April 1, 1982
Further studies on single fibres of bovine musclesO A Young
Meat Science|November 8, 2011
The biochemical basis of fibre types in bovine muscleO A Young
Journal of Muscle Research and Cell Motility|December 1, 1989
A possible role for myosin light chain 1 slow of bovine muscleO A Young
The Biochemical Journal|March 1, 1974
Properties and substrate specificity of some reactions catalysed by a short-chain fatty acyl-coenzyme A synthetase from seeds of Pinus radiataO A Young, J W Anderson
Journal of Food Science|February 26, 2009
Effect of xylose on sheepmeat flavors in casserole-style cookingO A Young, T L Cummings
Meat Science|November 8, 2011
Effect of castration on bovine muscle compositionO A Young, J J Bass
Meat Science|November 8, 2011
Further studies on bovine muscle compositionO A Young, D M Foote
Meat Science|November 9, 2011
Tenderness of ovine semimembranosus: Is collagen concentration or solubility the critical factor?O A Young, T J Braggins
Meat Science|November 9, 2011
Rheological changes during isothermal holding of salted beef homogenatesP J Torley, O A Young
Meat Science|November 9, 2011
The effect of preheated tendon as a lean meat replacement on the properties of fine emulsion sausagesD H Sadler, O A Young
Pageof 5