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R A LAWRIE

Showing results (21-30 of 31) with videos related to

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Meat Science|November 8, 2011
Improved methodology for the electrophoretic determination of horse meat in heated foodstuffsS A Babiker, P A Glover, R A Lawrie
Meat Science|November 8, 2011
Reactivity of glycerol in intermediate moisture meatsZ A Obanu, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Effect of oxygen and storage temperature on intermediate moisture meat productsC E Webster, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Utilization of chickpea flour in sausagesM M Verma, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
The nutritive value of protein isolates and fibres from meat industry by-productsG R Swingler, R J Neale, R A Lawrie
Meat Science|November 8, 2011
Preparation and storage stability of dried salted muttonJ F Zapata, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Lipid-protein interactions as agents of quality deterioration in intermediate moisture meats: An appraisalZ A Obanu, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Observations on the 3-methylhistidine content of bovine, ovine and porcine musclesS K Johnson, W J White, R A Lawrie
Australian Veterinary Journal|August 1, 1992
Risk characterisation and management of sewage sludge on agricultural land--implications for the environment and the food-chainA D Ross, R A Lawrie, J P Keneally, et al.
Meat Science|November 8, 2011
Effect of frozen storage of minced meats on the quality of sausages prepared from themM M Verma, A D Alarcon Rojo, D A Ledward, et al.
Pageof 4

Showing results (21-30 of 31) with videos related to

Sort By:
Pageof 4
Meat Science|November 8, 2011
Improved methodology for the electrophoretic determination of horse meat in heated foodstuffsS A Babiker, P A Glover, R A Lawrie
Meat Science|November 8, 2011
Reactivity of glycerol in intermediate moisture meatsZ A Obanu, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Effect of oxygen and storage temperature on intermediate moisture meat productsC E Webster, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Utilization of chickpea flour in sausagesM M Verma, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
The nutritive value of protein isolates and fibres from meat industry by-productsG R Swingler, R J Neale, R A Lawrie
Meat Science|November 8, 2011
Preparation and storage stability of dried salted muttonJ F Zapata, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Lipid-protein interactions as agents of quality deterioration in intermediate moisture meats: An appraisalZ A Obanu, D A Ledward, R A Lawrie
Meat Science|November 8, 2011
Observations on the 3-methylhistidine content of bovine, ovine and porcine musclesS K Johnson, W J White, R A Lawrie
Australian Veterinary Journal|August 1, 1992
Risk characterisation and management of sewage sludge on agricultural land--implications for the environment and the food-chainA D Ross, R A Lawrie, J P Keneally, et al.
Meat Science|November 8, 2011
Effect of frozen storage of minced meats on the quality of sausages prepared from themM M Verma, A D Alarcon Rojo, D A Ledward, et al.
Pageof 4