Showing results (1-10 of 102) with videos related to
Sort By:
Pageof 11
Meat Science|November 8, 2011
Extrusion studies of mixtures containing certain meat offals: Part 1-Objective propertiesP Mittal, R A LawrieMeat Science|November 8, 2011
Extrusion studies of mixtures containing certain meat offals: Part 2-textural propertiesP Mittal, R A LawrieMeat Science|November 8, 2011
Influence of coagulating bath composition on the texture of fibres spun from blood plasmaG R Swingler, R A LawrieMeat Science|November 8, 2011
Mixed protein fibres from meat industry by-productsG R Swingler, R A LawrieMeat Science|November 8, 2011
Improved protein recovery from some meat industry by-productsG R Swingler, R A LawrieMeat Science|November 8, 2011
Rapid determination of the 3-methylhistidine content of meat using 1-fluoro-2,4-dinitrobenzeneN H Poulter, R A LawrieMeat Science|November 8, 2011
The practical application of 3-methylhistidine in determining the lean meat content of food productsN H Poulter, R A LawrieMeat Science|November 8, 2011
Post-mortem electrical stimulation and high temperature ageing of hot-deboned beefS A Babiker, R A LawrieMeat Science|November 8, 2011
Efficiency of protein extraction and recovery from meat industry by-productsN F Gault, R A LawrieMeat Science|November 8, 2011
Variations in the levels of 3-methyl-l-histidine of the myosins within the bovine carcassW J White, R A LawriePageof 11