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Meat Science|November 8, 2011
Effect of lipid-protein interactions on extrusion of offal protein isolatesJ A Arêas, R A LawrieMeat Science|November 8, 2011
Actin-bound 3-methylhistidine as an index of myofibrillar protein in foodS K Johnson, R A LawrieMeat Science|November 8, 2011
Scanning calorimetric studies on offal protein isolatesJ G Arêas, R A LawrieMeat Science|November 8, 2011
Practical observations on the methodology for determining 3-methyl-l-histidine using fluorescamine derivativesW J White, R A LawrieIranian Journal of Radiology : a Quarterly Journal Published by the Iranian Radiological Society|January 19, 2013
Hemichorea hemiballism syndrome: the first presentation of type 2 diabetes mellitus as a rare cause of choreaP MittalMeat Science|November 8, 2011
Note on the effect of ageing on the neutral salt and acid soluble collagen from the intramuscular connective tissue of various speciesR Chizzolini, D A Ledward, R A LawrieMeat Science|November 8, 2011
Observations on muscle press juice from bovine, ovine and porcine musclesJ W Jalang'o, G L Saul, R A LawrieMeat Science|November 8, 2011
Lipid oxidation and metmyoglobin formation in sausages containing chickpea flourM M Verma, D A Ledward, R A LawrieMeat Science|November 8, 2011
Microbiological quality of sausages containing chickpea flour (Cicer arietinum)M M Verma, D A Ledward, R A LawrieMeat Science|November 8, 2011
Protein hydrolysates from meat industry by-productsJ D Webster, D A Ledward, R A LawriePageof 11