Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork quality von Janz, J.A.M., Morel, P.C.H., Wilkinson, B.H.P., Purchas, R.W.

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Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and Singapore von Purchas, R.W., Morel, P.C.H., Janz, J.A.M., Wilkinson, B.H.P.

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The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork von Wilkinson, B.H.P., Janz, J.A.M., Morel, P.C.H., Purchas, R.W., Hendriks, W.H.

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influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the composition of pork from female pigs von Morel, P.C.H, Janz, J.A.M, Zou, M, Purchas, R.W, Hendriks, W.H, Wilkinson, B.H.P

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influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs von Janz, J.A.M, Morel, P.C.H, Purchas, R.W, Corrigan, V.K, Cumarasamy, S, Wilkinson, B.H.P, Hendriks, W.H

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Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage von Purchas, R. W., Simcock, D. C., Knight, T. W., Wilkinson, B. H. P.

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The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C von Wilkinson, B.H.P., Lee, E., Purchas, R.W., Morel, P.C.H.

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Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q(10), and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal di... von Purchas, R W, Busboom, J R, Wilkinson, B H P

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Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle von Purchas, R.W, Rutherfurd, S.M, Pearce, P.D, Vather, R, Wilkinson, B.H.P

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The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the composition of pork from female pigs1 von Morel, P. C. H., Janz, J. A. M., Zou, M., Purchas, R. W., Hendriks, W. H., Wilkinson, B. H. P.

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The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs1 von Janz, J. A. M., Morel, P. C. H., Purchas, R. W., Corrigan, V. K., Cumarasamy, S., Wilkinson, B. H. P., Hendriks, W. H.

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Alginate increases water stability whilst maintaining diet digestibility in farmed saltwater crocodiles () von Francis, Magdalene, Morel, Patrick C H, Wilkinson, Brian H P, Wester, Timothy J

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Alginate increases water stability whilst maintaining diet digestibility in farmed saltwater crocodiles (Crocodylus porosus) 1 von Francis, M, Morel, P C H, Wilkinson, B H P, Wester, T J

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Concentrations in beef and lamb of taurine, carnosine, coenzyme Q(10), and creatine von Purchas, R W, Rutherfurd, S M, Pearce, P D, Vather, R, Wilkinson, B H P

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Changes in the forms of iron and in concentrations of taurine, carnosine, coenzyme Q10, and creatine in beef longissimus muscle with cooking and simulated stomach and duodenal dige... von PURCHAS, R. W, BUSBOOM, J. R, WILKINSON, B. H. P

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Concentrations in beef and lamb of taurine, carnosine, coenzyme Q10, and creatine von Purchas, R.W, Rutherfurd, S.M, Pearce, P.D, Vather, R, Wilkinson, B.H.P

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1,5-glucono-δ-lactone-induced gelation of myofibrillar protein at chilled temperatures von Ngapo, T.M., Wilkinson, B.H.P., Chong, R.

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Protein quality in blood meal: II. The effect of processing on in vivo nitrogen digestibility in rats, protein solubility and FDNB-available lysine von Moughan, P.J, Dong, G.Z, Pearson, G, Wilkinson, B.H.P

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The unexpected behaviour of 1,5-glucono-δ-lactone-induced myosin gels upon dialysis von Ngapo, T.M, Wilkinson, B.H.P, Chong, R

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Ultrastructural changes of myofibrillar protein gelled with 1,5-glucono-δ-lactone at chilled temperatures von Ngapo, T.M., Wilkinson, B.H.P., Chong, R.

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