‘Ageing’ of cold shortened meat depends on the criterion von Locker, R.H., Wild, D.J.C.

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The fate of the large proteins of the myofibril during tenderising treatments von Locker, R.H., Wild, D.J.C.

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Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibril von Locker, R.H., Wild, D.J.C.

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A cold shortening effect in beef muscles von Locker, R. H., Hagyard, C. J.

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Yield point in raw beef muscle. The effects of ageing, rigor temperature and stretch von Locker, R.H., Wild, D.J.C.

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Striation Patterns of Ox Muscle in Rigor Mortis von Locker, Ronald H.

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Myofibrils of cooked meat are a continuum of gap filaments von Locker, R.H., Wild, D.J.C.

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Tensile properties of cooked beef in relation to rigor temperature and tenderness von Locker, R.H., Wild, D.J.C., Daines, G.J.

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Proteolysis in the storage of beef von Locker, R. H.

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A Comparative Study of High Molecular Weight Proteins in Various Types of Muscle Across the Animal Kingdom von LOCKER, Ronald H., WILD, David J. C.

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The N-lines of skeletal muscle von Locker, R.H., Wild, D.J.C.

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The dissociation of myosin by heat coagulation von Locker, R.H.

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Small subunits in myosin von Locker, R.H., Hagyard, C.J.

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The myosin of rabbit red muscles von Locker, R.H., Hagyard, C.J.

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Variations in the small subunits of different myosins von Locker, R.H., Hagyard, C.J.

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C-terminal groups in myosin, tropomyosin and actin von Locker, R.H.

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A correlation of various small sub-units of myosin von Locker, R.H., Hagyard, C.J.

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Further experiments on the heat coagulation of myosin von Locker, R.H.

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Eating quality of mutton compared with lamb and its relationship to freezing practice von Wenham, L.M, Fairbairn, S.J, McLeod, K, Carse, W.A, Pearson, A.M, Locker, R.H

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The non-sliding filaments of the sarcomere von Locker, Ronald H.

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