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Ophthalmology|October 1, 1996
Ocular elasticity. Is engineering stiffness a more useful characterization parameter than ocular rigidity?P P Purslow, W S KarwatowskiMeat Science|November 8, 2011
The strength and stiffness of perimysial connective tissue isolated from cooked beef muscleG J Lewis, P P PurslowMeat Science|November 8, 2011
Connective tissue differences in the strength of cooked meat across the muscle fibre direction due to test specimen sizeG J Lewis, P P PurslowCells, Tissues, Organs|September 6, 2000
Differentiation of myoblasts in serum-free media: effects of modified media are cell line-specificM A Lawson, P P PurslowJournal of Muscle Research and Cell Motility|June 1, 1994
The morphology and mechanical properties of endomysium in series-fibred muscles: variations with muscle lengthP P Purslow, J A TrotterMeat Science|November 9, 2011
Effect of muscle type on the rate of post-mortem proteolysis in pigsM Christensen, P Henckel, P P PurslowBiochimie|June 23, 2000
Epinephrine upregulates calpain activity in cultured C2C12 muscle cellsP Ertbjerg, M A Lawson, P P PurslowMeat Science|November 9, 2011
The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissueM Christensen, P P Purslow, L M LarsenMeat Science|November 9, 2011
Immunolocalisation of intermediate filament proteins in porcine meat. Fibre type and muscle-specific variations during conditioningE H Morrison, M M Mielche, P P PurslowMeat Science|November 8, 2011
Dimensional changes of isolated endomysia on heatingA E Champion, P P Purslow, V C DuancePageof 5