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Meat Science|January 1, 2013
SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum)Johanne Taylor, Edwina S Toohey, Remy van de Ven, et al.Journal of Surgical Orthopaedic Advances|March 20, 2014
Evaluation of a single-dose, extended-release epidural morphine formulation for pain control after lumbar spine surgeryJoseph C Vineyard, John S Toohey, Arvo Neidre, et al.Meat Science|November 9, 2011
The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meatE S Toohey, D L Hopkins, D F Stanley, et al.Meat Science|April 17, 2012
SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius)Johanne Taylor, Edwina S Toohey, Remy van de Ven, et al.The Journal of Nursing Education|April 1, 1997
Socialization into nursing: nursing students as learnersL Reutter, P A Field, I E Campbell, et al.Meat Science|February 25, 2011
The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)E S Toohey, M J Kerr, R van de Ven, et al.Optics Letters|October 2, 2009
Acoustomotive optical coherence elastography for measuring material mechanical propertiesXing Liang, Marko Orescanin, Kathleen S Toohey, et al.Meat Science|December 25, 2012
Evaluation of the Hennessy Grading Probe for use in lamb carcasesD L Hopkins, E S Toohey, M Boyce, et al.Meat Science|July 31, 2024
Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goatsBenjamin W B Holman, Edwina S Toohey, Tracy A Lamb, et al.Pageof 6