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The British Journal of Nutrition|January 1, 1986
The distribution of peptidase activity in the small intestine of sheepR I Richardson, A R JouanComparative Biochemistry and Physiology. A, Comparative Physiology|January 1, 1982
Glucagon and tolbutamide as insulin secretagogues in the pig (Sus domesticus)R I Richardson, T E WeekesMeat Science|January 15, 2017
Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter proceduresA S Danso, R I Richardson, R KhalidMeat Science|November 9, 2011
Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigsP R Sheard, G R Nute, R I Richardson, et al.British Poultry Science|August 7, 1998
Carcase and meat quality in ducks killed with either gas mixtures or an electric current under commercial processing conditionsA B Raj, R I Richardson, L J Wilkins, et al.Journal of Animal Science|November 10, 2006
Genetic analyses and quantitative trait loci detection, using a partial genome scan, for intramuscular fatty acid composition in Scottish Blackface sheepE Karamichou, R I Richardson, G R Nute, et al.Meat Science|April 27, 2010
The effect of conditioning period on loin muscle tenderness in crossbred lambs with or without the Texel muscling QTL (TM-QTL)N R Lambe, W Haresign, J Macfarlane, et al.Meat Science|November 9, 2011
Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausagesM Enser, R I Richardson, J D Wood, et al.Meat Science|November 9, 2011
Injection of water and polyphosphate into pork to improve juiciness and tenderness after cookingP R Sheard, G R Nute, R I Richardson, et al.Animal : an International Journal of Animal Bioscience|March 27, 2012
Genetic analyses of sensory characteristics and relationships with fatty acid composition in the meat from Scottish Blackface lambsE Karamichou, R I Richardson, G R Nute, et al.Pageof 5