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P D Warriss

Showing results (11-20 of 87) with videos related to

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Meat Science|November 8, 2011
A note on the relationships between measures of water holding capacity in the M. longissimus dorsi and total drip loss from butchered pig carcasses during storageC Lopez-Bote, P D Warriss
The Veterinary Record|February 10, 1996
Recent bruising in cattle at abattoirsP W McNally, P D Warriss
The Veterinary Record|May 14, 1994
A survey of mortality in slaughter pigs during transport and lairageP D Warriss, S N Brown
British Poultry Science|January 24, 2006
Relationship between maximum daily temperature and mortality of broiler chickens during transport and lairageP D Warriss, A Pagazaurtundua, S N Brown
Meat Science|November 9, 2011
The colour of the adductor muscle as a predictor of pork quality in the loinP D Warriss, S N Brown, P Paściak
The Veterinary Record|July 3, 2002
Influence of the design of facilities at auction markets and animal handling procedures on bruising in cattleC A Weeks, P W McNally, P D Warriss
Meat Science|November 8, 2011
The use of muscle protein solubility measurements to assess pig lean meat qualityC Lopez-Bote, P D Warriss, S N Brown
The British Veterinary Journal|July 1, 1989
The relationships between glycogen stores and muscle ultimate pH in commercially slaughtered pigsP D Warriss, E A Bevis, P J Ekins
The Veterinary Record|October 1, 2003
Assessment of possible methods for estimating the stocking density of sheep being carried on commercial vehiclesP D Warriss, S N Brown, T G Knowles
The Veterinary Record|July 7, 1990
Transport and lairage times of lambs slaughtered commercially in the south of EnglandP D Warriss, E A Bevis, C S Young
Pageof 9

Showing results (11-20 of 87) with videos related to

Sort By:
Pageof 9
Meat Science|November 8, 2011
A note on the relationships between measures of water holding capacity in the M. longissimus dorsi and total drip loss from butchered pig carcasses during storageC Lopez-Bote, P D Warriss
The Veterinary Record|February 10, 1996
Recent bruising in cattle at abattoirsP W McNally, P D Warriss
The Veterinary Record|May 14, 1994
A survey of mortality in slaughter pigs during transport and lairageP D Warriss, S N Brown
British Poultry Science|January 24, 2006
Relationship between maximum daily temperature and mortality of broiler chickens during transport and lairageP D Warriss, A Pagazaurtundua, S N Brown
Meat Science|November 9, 2011
The colour of the adductor muscle as a predictor of pork quality in the loinP D Warriss, S N Brown, P Paściak
The Veterinary Record|July 3, 2002
Influence of the design of facilities at auction markets and animal handling procedures on bruising in cattleC A Weeks, P W McNally, P D Warriss
Meat Science|November 8, 2011
The use of muscle protein solubility measurements to assess pig lean meat qualityC Lopez-Bote, P D Warriss, S N Brown
The British Veterinary Journal|July 1, 1989
The relationships between glycogen stores and muscle ultimate pH in commercially slaughtered pigsP D Warriss, E A Bevis, P J Ekins
The Veterinary Record|October 1, 2003
Assessment of possible methods for estimating the stocking density of sheep being carried on commercial vehiclesP D Warriss, S N Brown, T G Knowles
The Veterinary Record|July 7, 1990
Transport and lairage times of lambs slaughtered commercially in the south of EnglandP D Warriss, E A Bevis, C S Young
Pageof 9