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R A LAWRIE

Showing results (11-20 of 31) with videos related to

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Meat Science|November 8, 2011
Post-mortem electrical stimulation and high temperature ageing of hot-deboned beefS A Babiker, R A Lawrie
Meat Science|November 8, 2011
Efficiency of protein extraction and recovery from meat industry by-productsN F Gault, R A Lawrie
Meat Science|November 8, 2011
Scanning calorimetric studies on offal protein isolatesJ G Arêas, R A Lawrie
Meat Science|November 8, 2011
Practical observations on the methodology for determining 3-methyl-l-histidine using fluorescamine derivativesW J White, R A Lawrie
Meat 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 Lawrie
Meat Science|November 8, 2011
Observations on muscle press juice from bovine, ovine and porcine musclesJ W Jalang'o, G L Saul, R A Lawrie
Meat Science|November 8, 2011
Lipid oxidation and metmyoglobin formation in sausages containing chickpea flourM M Verma, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Microbiological quality of sausages containing chickpea flour (Cicer arietinum)M M Verma, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Protein hydrolysates from meat industry by-productsJ D Webster, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Microbial aspects of protein recovery from meat industry by-productsG R Swingler, P E Naylor, R A Lawrie
Pageof 4

Showing results (11-20 of 31) with videos related to

Sort By:
Pageof 4
Meat Science|November 8, 2011
Post-mortem electrical stimulation and high temperature ageing of hot-deboned beefS A Babiker, R A Lawrie
Meat Science|November 8, 2011
Efficiency of protein extraction and recovery from meat industry by-productsN F Gault, R A Lawrie
Meat Science|November 8, 2011
Scanning calorimetric studies on offal protein isolatesJ G Arêas, R A Lawrie
Meat Science|November 8, 2011
Practical observations on the methodology for determining 3-methyl-l-histidine using fluorescamine derivativesW J White, R A Lawrie
Meat 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 Lawrie
Meat Science|November 8, 2011
Observations on muscle press juice from bovine, ovine and porcine musclesJ W Jalang'o, G L Saul, R A Lawrie
Meat Science|November 8, 2011
Lipid oxidation and metmyoglobin formation in sausages containing chickpea flourM M Verma, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Microbiological quality of sausages containing chickpea flour (Cicer arietinum)M M Verma, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Protein hydrolysates from meat industry by-productsJ D Webster, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Microbial aspects of protein recovery from meat industry by-productsG R Swingler, P E Naylor, R A Lawrie
Pageof 4