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	61.	The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages. [electronic resource] by Lyons, P H Kerry, J F Morrissey, P A Buckley, D J Producer: 20121002 In: Meat science vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	62.	Capnocytophaga keratitis. [electronic resource] by Pamel, G J Buckley, D J Frucht, J Krausz, H Feldman, S T Producer: 19890308 In: American journal of ophthalmology vol. 107 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	63.	Tissue content of alpha-tocopherol and oxidative stability of broilers receiving dietary alpha-tocopheryl acetate supplement for various periods pre-slaughter. [electronic resource] by Morrissey, P A Brandon, S Buckley, D J Sheehy, P J Frigg, M Producer: 19970609 In: British poultry science vol. 38 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	64.	Prolactin-Stimulated X-linked inhibitor of apoptosis protein expression during S phase cell cycle progression in rat Nb2 lymphoma cells. [electronic resource] by Krishnan, N Buckley, D J Zhang, M Reed, J C Buckley, A R Producer: 20020404 In: Endocrine vol. 15 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	65.	Effects of dietary vitamin e supplementation and packaging on the quality of minced beef. [electronic resource] by Formanek, Z Kerry, J P Buckley, D J Morrissey, P A Farkas, J Producer: 20121002 In: Meat science vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	66.	A novel heat shock response in prolactin-dependent Nb2 node lymphoma cells. [electronic resource] by Blake, M J Buckley, A R Zhang, M Buckley, D J Lavoi, K P Producer: 19960111 In: The Journal of biological chemistry vol. 270 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	67.	Heat-induced proteolysis of HSF causes premature deactivation of the heat shock response in Nb2 lymphoma cells. [electronic resource] by Zhang, M Buckley, D J Lavoi, K P Buckley, A R Blake, M J Producer: 19980617 In: Cell stress & chaperones vol. 3 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	68.	Neural and endocrine mechanisms of cocaine-induced 70-kDa heat shock protein expression in aorta and adrenal gland. [electronic resource] by Blake, M J Buckley, A R Buckley, D J LaVoi, K P Bartlett, T Producer: 19940310 In: The Journal of pharmacology and experimental therapeutics vol. 268 Availability: No items available. Save to lists Add to cart (remove)
	69.	Proteolysis of heat shock transcription factor is associated with apoptosis in rat Nb2 lymphoma cells. [electronic resource] by Zhang, M Blake, M J Gout, P W Buckley, D J Buckley, A R Producer: 20000103 In: Cell growth & differentiation : the molecular biology journal of the American Association for Cancer Research vol. 10 Availability: No items available. Save to lists Add to cart (remove)
	70.	The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin. [electronic resource] by Hayes, J E Desmond, E M Troy, D J Buckley, D J Mehra, R Producer: 20121002 In: Meat science vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	71.	Erratum to "Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef" [Meat Science, 52(1) (1999), 95]. [electronic resource] by Lynch, M P Kerry, J P Buckley, D J Faustman, C Morrissey, P A Producer: 20121002 In: Meat science vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	72.	Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops. [electronic resource] by Monahan, F J Asghar, A Gray, J I Buckley, D J Morrissey, P A Producer: 20121002 In: Meat science vol. 37 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	73.	Increased cystine uptake capability associated with malignant progression of Nb2 lymphoma cells. [electronic resource] by Gout, P W Kang, Y J Buckley, D J Bruchovsky, N Buckley, A R Producer: 19970904 In: Leukemia vol. 11 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	74.	A potential mechanism by which α-Tocopherol maintains oxymyoglobin pigment through cytochrome b(5) mediated reduction. [electronic resource] by Lynch, M P Faustman, C Chan, W K Kerry, J P Buckley, D J Producer: 20121002 In: Meat science vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	75.	Lipid stability in meat and meat products. [electronic resource] by Morrissey, P A Sheehy, P J Galvin, K Kerry, J P Buckley, D J Producer: 20130704 In: Meat science vol. 49S1 Availability: No items available. Save to lists Add to cart (remove)
	76.	Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef. [electronic resource] by Lynch, M P Kerry, J P Buckley, D J Faustman, C Morrissey, P A Producer: 20121002 In: Meat science vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	77.	Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks. [electronic resource] by Galvin, K Lynch, A M Kerry, J P Morrissey, P A Buckley, D J Producer: 20121002 In: Meat science vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	78.	Uptake of α-tocopherol in porcine plasma and tissues. [electronic resource] by Morrissey, P A Buckley, D J Sisk, H Lynch, P B Sheehy, P J Producer: 20121002 In: Meat science vol. 44 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	79.	The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat. [electronic resource] by Guidera, J Kerry, J P Buckley, D J Lynch, P B Morrissey, P A Producer: 20121002 In: Meat science vol. 45 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	80.	Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat. [electronic resource] by Tang, S Z Kerry, J P Sheehan, D Buckley, D J Morrissey, P A Producer: 20121002 In: Meat science vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 130 results.