Penny, I. F.
1728  Ergebnisse:
Personensuche X
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4

The tenderising effect of a muscle proteinase on beef:

Penny, I. F. ; Voyle, C. A. ; Dransfield, E.
Journal of the Science of Food and Agriculture.  25 (1974)  6 - p. 703-708 , 1974
 
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5

Conditioning of bovine muscle. III. The α‐actinin of bovine..:

Penny, I. F.
Journal of the Science of Food and Agriculture.  23 (1972)  3 - p. 403-412 , 1972
 
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6

Subunit sizes of muscle proteins, as determined by sodium d..:

Scopes, R.K. ; Penny, I.F.
Biochimica et Biophysica Acta (BBA) - Protein Structure.  236 (1971)  2 - p. 409-415 , 1971
 
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7

Conditioning of bovine muscle II.—Changes in the compositio..:

Penny, I. F.
Journal of the Science of Food and Agriculture.  21 (1970)  6 - p. 303-306 , 1970
 
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8

Conditioning of bovine muscle I.—Composition of the protein..:

Penny, I. F.
Journal of the Science of Food and Agriculture.  21 (1970)  6 - p. 297-302 , 1970
 
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9

Effect of ageing on the properties of myofibrils of rabbit ..:

Penny, I. F.
Journal of the Science of Food and Agriculture.  19 (1968)  9 - p. 518-524 , 1968
 
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10

Some properties of freeze‐dried pork muscles of high or low..:

Penny, I. F. ; Voyle, C. A. ; Lawrie, R. A.
Journal of the Science of Food and Agriculture.  15 (1964)  8 - p. 559-565 , 1964
 
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12

A comparison of freeze‐dried beef muscles of high or low ul..:

Penny, I. F. ; Voyle, C. A. ; Lawrie, R. A.
Journal of the Science of Food and Agriculture.  14 (1963)  8 - p. 535-543 , 1963
 
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13

Effect of drying temperature in the accelerated freeze‐dryi..:

Aitken, A. ; Casey, J. C. ; Penny, I. F..
Journal of the Science of Food and Agriculture.  13 (1962)  8 - p. 439-448 , 1962
 
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