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	1.	Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibril. [electronic resource] by Locker, R H Wild, D J Producer: 20121002 In: Meat science vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Yield point in raw beef muscle. The effects of ageing, rigor temperature and stretch. [electronic resource] by Locker, R H Wild, D J Producer: 20121002 In: Meat science vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	A comparative study of high molecular weight proteins in various types of muscle across the animal kingdom. [electronic resource] by Locker, R H Wild, D J Producer: 19860707 In: Journal of biochemistry vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	The fate of the large proteins of the myofibril during tenderising treatments. [electronic resource] by Locker, R H Wild, D J Producer: 20121002 In: Meat science vol. 11 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	'Ageing' of cold shortened meat depends on the criterion. [electronic resource] by Locker, R H Wild, D J Producer: 20121002 In: Meat science vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	The N-lines of skeletal muscle. [electronic resource] by Locker, R H Wild, D J Producer: 19851227 In: Journal of ultrastructure research vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	VisualiSAR: a web-based application for clustering, structure browsing, and structure-activity relationship study. [electronic resource] by Wild, D J Blankley, C J Producer: 20000313 In: Journal of molecular graphics & modelling vol. 17 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Myofibrils of cooked meat are a continuum of gap filaments. [electronic resource] by Locker, R H Wild, D J Producer: 20121002 In: Meat science vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effects of sugars on post-mortem glycolysis in bovine muscle mince. [electronic resource] by Young, O A Humphrey, S M Wild, D J Producer: 20121002 In: Meat science vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Polyurethane central venous catheters, hydrochloric acid and 70% ethanol: a safety evaluation. [electronic resource] by McHugh, G J Wild, D J Havill, J H Producer: 19971022 In: Anaesthesia and intensive care vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Tensile properties of cooked beef in relation to rigor temperature and tenderness. [electronic resource] by Locker, R H Wild, D J Daines, G J Producer: 20121002 In: Meat science vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	End-stage renal failure due to familial hypokalaemic interstitial nephritis with identical HLA tissue types. [electronic resource] by Wallace, M R Bruton, D North, A Wild, D J Producer: 19850305 In: The New Zealand medical journal vol. 98 Availability: No items available. Save to lists Add to cart (remove)
	13.	Similarity searching in databases of three-dimensional molecules and macromolecules. [electronic resource] by Artymiuk, P J Bath, P A Grindley, H M Pepperrell, C A Poirrette, A R Rice, D W Thorner, D A Wild, D J Willett, P Allen, F H Producer: 19930201 In: Journal of chemical information and computer sciences vol. 32 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)