Improved method of making soil monoliths using an acrylic bonding agent and proline auger von Haddad, N.I., Lawrie, R.A., Eldridge, S.M.

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Preparation and storage stability of dried salted mutton von Zapata, J.F.F., Ledward, D.A., Lawrie, R.A.

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Effect of lipid-protein interactions on extrusion of offal protein isolates von Arêas, J.A.G., Lawrie, R.A.

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Actin-bound 3-methylhistidine as an index of myofibrillar protein in food von Johnson, S.K., Lawrie, R.A.

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Effect of Enforced Exercise on Myoglobin Concentration in Muscle von LAWRIE, R. A

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Variations in the levels of 3-methyl- l-histidine of the myosins within the bovine carcass von White, W.J.P., Lawrie, R.A.

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Observations on muscle press juice from bovine, ovine and porcine muscles von Jalang'O, J.W., Saul, G.L., Lawrie, R.A.

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Practical observations on the methodology for determining 3-methyl- l-histidine using fluorescamine derivatives von White, W.J.P., Lawrie, R.A.

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Utilization of chickpea flour in sausages von Verma, M.M., Ledward, D.A., Lawrie, R.A.

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Protein hydrolysates from meat industry by-products von Webster, J.D., Ledward, D.A., Lawrie, R.A.

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Observations on the 3-methylhistidine content of bovine, ovine and porcine muscles von Johnson, S.K., White, W.J.P., Lawrie, R.A.

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The activity of the cytochrome system in muscle and its relation to myoglobin von LAWRIE, R A

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Efficiency of protein extraction and recovery from meat industry by-products von Gault, N.F.S., Lawrie, R.A.

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Effect of frozen storage of minced meats on the quality of sausages prepared from them von Verma, M.M., Alarcon Rojo, A.D., Ledward, D.A., Lawrie, R.A.

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Microbiological quality of sausages containing chickpea flour ( Cicer arietinum) von Verma, M.M., Ledward, D.A., Lawrie, R.A.

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Improved methodology for the electrophoretic determination of horse meat in heated foodstuffs von Babiker, S.A., Glover, P.A., Lawrie, R.A.

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Biochemical Differences between Red and White Muscle von LAWRIE, R. A

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The practical application of 3-methylhistidine in determining the lean meat content of food products von Poulter, N.H., Lawrie, R.A.

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Lipid oxidation and metmyoglobin formation in sausages containing chickpea flour von Verma, M.M., Ledward, D.A., Lawrie, R.A.

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The relation of energy-rich phosphate in muscle to myoglobin and to cytochrome-oxidase activity von LAWRIE, R A

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