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Seasonal and vertical patterns of egg-laying by the freshwater fish louse Argulus foliaceus (Crustacea: Branchiura)

Diseases of aquatic organisms, 2006-01, Vol.68 (2), p.167-173

2006

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Diel variation in egg-laying by the freshwater fish louse Argulus foliaceus (Crustacea: Branchiura)

Diseases of aquatic organisms, 2007-12, Vol.78 (2), p.169-172

2007

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Factors affecting eating quality of beef

Advances in animal biosciences, 2017-10, Vol.8 (s1), p.s2-s5

2017

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Effect of some electrical stimulation variables on wing flapping, post-mortem glycolysis and eating quality characteristics of broiler Pectoralis major muscle

British poultry science, 2000-07, Vol.41 (3), p.293-299

2000

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Biological control of the fish louse in a rainbow trout fishery

Journal of fish biology, 2002-01, Vol.60 (1), p.226-237

2002

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Biological control of the fish louse in a rainbow trout fishery

Journal of fish biology, 2002-01, Vol.60 (1), p.226-237

2002

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ACETIC ACID MARINADING-THE RHEOLOGICAL CHARACTERISTICS OF SOME RAW AND COOKED BEEF MUSCLES WHICH CONTRIBUTE TO CHANGES IN MEAT TENDERNESS

Journal of texture studies, 1990-01, Vol.21 (4), p.455-477

1990

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Spatial and temporal trends in heavy metal concentrations in mussels from Northern Ireland coastal waters

Marine biology, 1983-01, Vol.77 (3), p.307-316

1983

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The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH

Meat science, 1985, Vol.15 (1), p.15-30

Gault, N.F.S.

1985

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Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C

British poultry science, 2000-03, Vol.41 (1), p.53-60

2000

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Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at O degrees C and -12 degrees C

British poultry science, 2000-03, Vol.41 (1), p.53

2000

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Contribution of rigor shortening and cold shortening to variability in the texture of Pectoralis major muscle from commercially-processed broilers

British poultry science, 1995-07, Vol.36 (3), p.401-413

1995

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The influence of fibre-type composition and associated biochemical characteristics on the acid buffering capacities of several beef muscles

Meat science, 1989, Vol.26 (1), p.5-18

1989

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Effect of post-mortem temperature on chicken M. pectoralis major: Muscle shortening and cooked meat tenderness

British poultry science, 1993-09, Vol.34 (4), p.689-697

1993

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Variations in water-holding capacity due to changes in the fibre diameter, sarcomere length and connective tissue morphology of some beef muscles under acidic conditions below the ultimate pH

Meat science, 1989, Vol.26 (1), p.19-37

1989

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Influence of ultimate pH, sarcomere length and cooking loss on the textural variability of cooked M. pectoralis major from free range and standard broilers

British poultry science, 1993-09, Vol.34 (4), p.663-675

1993

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Effect of post-mortem temperature on chicken M. pectoralis major: isometric tension and pH profiles

British poultry science, 1993-09, Vol.34 (4), p.677-688

1993

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Efficiency of protein extraction and recovery from meat industry by-products

Meat science, 1980-07, Vol.4 (3), p.167-190

1980

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Removal of sodium dodecyl sulphate from complex with recovered offal proteins

Meat science, 1980, Vol.4 (1), p.77-78

1980

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Arsenic Sequestration in Iron Plaque, Its Accumulation and Speciation in Mature Rice Plants (Oryza Sativa L.)

Environmental science & technology, 2006-09, Vol.40 (18), p.5730-5736

2006

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A dense ring of the trans-Neptunian object Quaoar outside its Roche limit

Nature (London), 2023-02, Vol.614 (7947), p.239-243

2023

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Ex Vivo Gene Delivery to Porcine Cardiac Allografts Using a Myocardial-Enhanced Adeno-Associated Viral Vector

Human gene therapy, 2023-04, Vol.34 (7-8), p.303

2023

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Microstructure formation and mechanical properties of ODS steels built by laser additive manufacturing of nanoparticle coated iron-chromium powders

Acta materialia, 2021-03, Vol.206, p.116566, Article 116566

2021

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The PHEMU21 catalogue and astrometric results of the observations of the mutual occultations and eclipses of the Galilean satellites of Jupiter made in 2021

Monthly notices of the Royal Astronomical Society, 2022-09, Vol.516 (3), p.3685-3691

2022

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Seasonal and vertical patterns of egg-laying by the freshwater fish louse Argulus foliaceus (Crustacea: Branchiura)

Diel variation in egg-laying by the freshwater fish louse Argulus foliaceus (Crustacea: Branchiura)

Factors affecting eating quality of beef

Effect of some electrical stimulation variables on wing flapping, post-mortem glycolysis and eating quality characteristics of broiler Pectoralis major muscle

Biological control of the fish louse in a rainbow trout fishery

Biological control of the fish louse in a rainbow trout fishery

ACETIC ACID MARINADING-THE RHEOLOGICAL CHARACTERISTICS OF SOME RAW AND COOKED BEEF MUSCLES WHICH CONTRIBUTE TO CHANGES IN MEAT TENDERNESS

Spatial and temporal trends in heavy metal concentrations in mussels from Northern Ireland coastal waters

The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH

Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C

Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at O degrees C and -12 degrees C

Contribution of rigor shortening and cold shortening to variability in the texture of Pectoralis major muscle from commercially-processed broilers

The influence of fibre-type composition and associated biochemical characteristics on the acid buffering capacities of several beef muscles

Effect of post-mortem temperature on chicken M. pectoralis major: Muscle shortening and cooked meat tenderness

Variations in water-holding capacity due to changes in the fibre diameter, sarcomere length and connective tissue morphology of some beef muscles under acidic conditions below the ultimate pH

Influence of ultimate pH, sarcomere length and cooking loss on the textural variability of cooked M. pectoralis major from free range and standard broilers

Effect of post-mortem temperature on chicken M. pectoralis major: isometric tension and pH profiles

Efficiency of protein extraction and recovery from meat industry by-products

Removal of sodium dodecyl sulphate from complex with recovered offal proteins

Arsenic Sequestration in Iron Plaque, Its Accumulation and Speciation in Mature Rice Plants (Oryza Sativa L.)

Outbreak of Shiga Toxin—Producing Escherichia coli O104:H4 Associated With Organic Fenugreek Sprouts, France, June 2011

A dense ring of the trans-Neptunian object Quaoar outside its Roche limit

Ex Vivo Gene Delivery to Porcine Cardiac Allografts Using a Myocardial-Enhanced Adeno-Associated Viral Vector

Microstructure formation and mechanical properties of ODS steels built by laser additive manufacturing of nanoparticle coated iron-chromium powders

The PHEMU21 catalogue and astrometric results of the observations of the mutual occultations and eclipses of the Galilean satellites of Jupiter made in 2021

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