4 results
Effects of grilling to 80°c on the physical and chemical composition of pork loin steaks
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- Journal:
- Proceedings of the British Society of Animal Production (1972) / Volume 1994 / March 1994
- Published online by Cambridge University Press:
- 21 November 2017, p. 180
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- March 1994
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Beef tenderness variation due to animal production factors and the effects of electrical stimulation, carcass suspension method, chill rate and ageing duration
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- Journal:
- Proceedings of the British Society of Animal Production (1972) / Volume 1994 / March 1994
- Published online by Cambridge University Press:
- 21 November 2017, p. 181
- Print publication:
- March 1994
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Effects of final cooking temperature on the eating quality of pork loin steaks
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- Journal:
- Proceedings of the British Society of Animal Production (1972) / Volume 1993 / March 1993
- Published online by Cambridge University Press:
- 24 November 2017, p. 13
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- March 1993
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Measurement of lamb carcass composition using the velocity of ultrasound
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- Journal:
- Proceedings of the British Society of Animal Production (1972) / Volume 1990 / March 1990
- Published online by Cambridge University Press:
- 24 November 2017, p. 101
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- March 1990
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