Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters von Sikes, Anita L., Tobin, Aarti B., Tume, Ron K.

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Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure von Sikes, Anita L., Tume, Ron K.

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Adiposity, fatty acid composition, and delta-9 desaturase activity during growth in beef cattle von Smith, S.B.(Texas A and M Univ., Weslaco (USA)), Lunt, D.K, Chung, K.Y, Choi, C.B, Tume, R.K, Zembayashi, M

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Disorder of endoplasmic reticulum calcium channel components is associated with the increased apoptotic potential in pale, soft, exudative pork von Guo, Bing, Zhang, Wangang, Tume, Ron K., Hudson, Nicholas J., Huang, Feng, Yin, Yan, Zhou, Guanghong

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Physicochemical Factors of Abalone Quality: A Review von Brown, Malcolm R, Sikes, Anita L, Elliott, Nicholas G, Tume, Ron K

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Mechanisms of colour adaptation in the prawn Penaeus monodon von Wade, Nicholas M, Anderson, Mike, Sellars, Melony J, Tume, Ron K, Preston, Nigel P, Glencross, Brett D

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Positional analysis of triacylglycerols from bovine adipose tissue lipids varying in degree of unsaturation von Smith, S.B, Yang, A, Larsen, T.W, Tume, R.K

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Warmed-Over Flavor and Lipid Stability of Beef: Effects of Prior Nutrition von Yang, A, Brewster, M.J, Beilken, S.L, Lanari, M.C, Taylor, D.G, Tume, R.K

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REVIEW ARTICLE: Adiposity, fatty acid composition, and delta-9 desaturase activity during growth in beef cattle von Stephen B. SMITH, David K. LUNT, Ki Y. CHUNG, Chang B. CHOI, TUME, Ron K, ZEMBAYASHI, Meiji

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