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R A LAWRIE

Showing results (1-10 of 31) with videos related to

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Meat Science|November 8, 2011
Extrusion studies of mixtures containing certain meat offals: Part 1-Objective propertiesP Mittal, R A Lawrie
Meat Science|November 8, 2011
Extrusion studies of mixtures containing certain meat offals: Part 2-textural propertiesP Mittal, R A Lawrie
Meat Science|November 8, 2011
Influence of coagulating bath composition on the texture of fibres spun from blood plasmaG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Mixed protein fibres from meat industry by-productsG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Improved protein recovery from some meat industry by-productsG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Rapid determination of the 3-methylhistidine content of meat using 1-fluoro-2,4-dinitrobenzeneN H Poulter, R A Lawrie
Meat Science|November 8, 2011
The practical application of 3-methylhistidine in determining the lean meat content of food productsN H Poulter, R A Lawrie
Meat Science|November 8, 2011
Variations in the levels of 3-methyl-l-histidine of the myosins within the bovine carcassW J White, R A Lawrie
Meat Science|November 8, 2011
Effect of lipid-protein interactions on extrusion of offal protein isolatesJ A Arêas, R A Lawrie
Meat Science|November 8, 2011
Actin-bound 3-methylhistidine as an index of myofibrillar protein in foodS K Johnson, R A Lawrie
Pageof 4

Showing results (1-10 of 31) with videos related to

Sort By:
Pageof 4
Meat Science|November 8, 2011
Extrusion studies of mixtures containing certain meat offals: Part 1-Objective propertiesP Mittal, R A Lawrie
Meat Science|November 8, 2011
Extrusion studies of mixtures containing certain meat offals: Part 2-textural propertiesP Mittal, R A Lawrie
Meat Science|November 8, 2011
Influence of coagulating bath composition on the texture of fibres spun from blood plasmaG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Mixed protein fibres from meat industry by-productsG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Improved protein recovery from some meat industry by-productsG R Swingler, R A Lawrie
Meat Science|November 8, 2011
Rapid determination of the 3-methylhistidine content of meat using 1-fluoro-2,4-dinitrobenzeneN H Poulter, R A Lawrie
Meat Science|November 8, 2011
The practical application of 3-methylhistidine in determining the lean meat content of food productsN H Poulter, R A Lawrie
Meat Science|November 8, 2011
Variations in the levels of 3-methyl-l-histidine of the myosins within the bovine carcassW J White, R A Lawrie
Meat Science|November 8, 2011
Effect of lipid-protein interactions on extrusion of offal protein isolatesJ A Arêas, R A Lawrie
Meat Science|November 8, 2011
Actin-bound 3-methylhistidine as an index of myofibrillar protein in foodS K Johnson, R A Lawrie
Pageof 4