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Results of search for 'au:"Lamb, T A"'
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Authors
Bailes, K
Clayton, E H
Hopkins, D L
Kerr, M J
Khliji, S
Lamb, T A
Lanza, M
Lewandowski, P
Mazur, A
Ponnampalam, E N
Refshauge, G
Toohey, E S
van de Ven, R
van de Ven, R J
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Topics
Abattoirs
Achievement
Adult
Animals
Color
Consumer Behavior
Diet
Humans
Hydrogen-Ion Concentration
Meat
Muscle, Skeletal
Rigor Mortis
Sheep
Sheep, Domestic
Temperature
analysis
chemistry
metabolism
methods
veterinary
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English
Your search returned 6 results.
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1.
Testosterone, status, and mood in human males.
[electronic resource]
by
Mazur, A
Lamb, T A
Producer:
19810116
In:
Hormones and behavior
vol. 14
Online resources:
Available from publisher's website
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No items available.
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2.
Relationship between consumer ranking of lamb colour and objective measures of colour.
[electronic resource]
by
Khliji, S
van de Ven, R
Lamb, T A
Lanza, M
Hopkins, D L
Producer:
20100714
In:
Meat science
vol. 85
Online resources:
Available from publisher's website
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No items available.
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3.
The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner-Bratzler head.
[electronic resource]
by
Hopkins, D L
Lamb, T A
Kerr, M J
van de Ven, R J
Producer:
20130702
In:
Meat science
vol. 93
Online resources:
Available from publisher's website
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No items available.
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4.
Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.
[electronic resource]
by
Hopkins, D L
Lamb, T A
Kerr, M J
van de Ven, R J
Ponnampalam, E N
Producer:
20140129
In:
Meat science
vol. 95
Online resources:
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5.
Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH.
[electronic resource]
by
Hopkins, D L
Toohey, E S
Lamb, T A
Kerr, M J
van de Ven, R
Refshauge, G
Producer:
20110811
In:
Meat science
vol. 88
Online resources:
Available from publisher's website
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No items available.
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6.
The impact of supplementing lambs with algae on growth, meat traits and oxidative status.
[electronic resource]
by
Hopkins, D L
Clayton, E H
Lamb, T A
van de Ven, R J
Refshauge, G
Kerr, M J
Bailes, K
Lewandowski, P
Ponnampalam, E N
Producer:
20150330
In:
Meat science
vol. 98
Online resources:
Available from publisher's website
Availability:
No items available.
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