Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 2: Differential scanning calorimetry, a preliminary study von PARSONS, SUSAN E, PATTERSON, R. L. S

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Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 1: Soluble nitrogen analysis von PARSONS, SUSAN E, PATTERSON, R. L. S

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A possible contribution of phenolic components to boar odour von Patterson, R. L. S.

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Acidic components of boar preputial fluid von Patterson, R. L. S.

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Responses of two genotypes of chicken to the diets and stocking densities typical of UK and ‘Label Rouge’ production systems: I. Performance, behaviour and carcass composition von Lewis, P.D., Perry, G.C., Farmer, L.J., Patterson, R.L.S.

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modified indirect ELISA procedure for raw meat speciation using crude anti-species antisera and stabilised immunoreagents von Jones, S.J, Patterson, R.L.S

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Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems—II. Sensory attributes von Farmer, L.J., Perry, G.C., Lewis, P.D., Nute, G.R., Piggott, J.R., Patterson, R.L.S.

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5α-androst-16-ene-3-one:-Compound responsible for taint in boar fat von Patterson, R. L. S.

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Volatile components of cured and uncured pork: the role of nitrite and the formation of nitrogen compounds von Mottram, D.S, Croft, S.E, Patterson, R.L.S

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Binding of Steroid Hormones and Anabolic Agents to Bovine Sex-Hormone Binding Globulin von Shrimanker, K., Salter, L. J., Patterson, R. L. S.

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Identification of 3α-hydroxy-5α-androst-16-ene as the musk odour component of boar submaxillary salivary gland and its relationship to the sex odour taint in pork meat von Patterson, R. L. S.

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Investigation of methods to detect mechanically recovered meat in meat products — I: Chemical composition von Crosland, Adrian R., Patterson, Ronald L.S., Higman, Rosemary C., Stewart, Catriona A., Hargin, Kevin D.

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Effects of partial castration on growth and the incidence of boar taint in the pig von Rhodes, D. N., Patterson, R. L. S.

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Compounds contributing to meat flavour von Farmer, Linda J., Patterson, Ronald L.S.

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Observations on the detection of dimethyl- and diethyl-nitrosamines in foods with particular reference to alcoholic beverages von Williams, A. A., Timberlake, C. F., Tucknott, O. G., Patterson, R. L. S.

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Monoclonal antibody sandwich ELISA for the potential detection of chicken meat in mixtures of raw beef and pork von Martín, Rosario, Wardale, R.John, Jones, Sheila J., Hernández, Pablo E., Patterson, Ronald L.S.

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Use of microchemistry in the Bristol area von Bark, L. S., Patterson, R. L. S., Voyle, C. A., Carpenter, W. J., Spincer, D., Harrison, A. J.

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Effect of season upon 5alpha-androst-16-en-3-one (boar taint) concentrations in the subcutaneous fat of commercial weight boars von Patterson, R L S

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Effect of season upon 5a-androst-16-en-3-one (boar taint) concentrations in the subcutaneous fat of commercial weight boars von Patterson, R L S

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5alpha-androst-16-ene-3-one: - compound responsible for taint in boar fat von Patterson, R L S

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