Tenderness of ovine semimembranosus: Is collagen concentration or solubility the critical factor? von Young, O.A., Braggins, T.J.

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Pyridinoline in ovine intramuscular collagen von Young, O.A., Braggins, T.J., Barker, G.J.

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The effects of antioxidative treatments on mutton flavour/odour intensity and species flavour differentiation von Reid, D.H., Young, O.A., Braggins, T.J.

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Effect of Stress-Related Changes in Sheepmeat Ultimate pH on Cooked Odor and Flavor von Braggins, T. J

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Psychrotrophic Clostridium spp. associated with ‘blown pack’ spoilage of chilled vacuum-packed red meats and dog rolls in gas-impermeable plastic casings von Broda, Dorota M., Delacy, Karen M., Bell, R.Graham, Braggins, Terry J., Cook, Roger L.

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Onset of insensibility at slaughter in calves: effects of electroplectic seizure and exsanguination on spontaneous electrocortical activity and indices of cerebral metabolism von Bager, F., Braggins, T.J., Devine, C.E., Graafhuis, A.E., Mellor, D.J., Tavener, A., Upsdell, M.P.

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The effects of high ethanol doses on rates of ethanol oxidation in rats von Braggins, T.J, Crow, K.E. (Massey Univ., Palmerston North (New Zealand). Dept. of Chemistry, Biochemistry and Biophysics)

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