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2004
Concentrations in beef and lamb of taurine, carnosine, coenzyme Q 10, and creatine, Purchas, R.W., Rutherfurd S.M., Pearce P.D., Vather R., and Wilkinson B.H.P. , Meat Science, 2004, Volume 66, Issue 3, p.629 - 637, (2004)
Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle, Purchas, R.W., Rutherfurd S.M., Pearce P.D., Vather R., and Wilkinson B.H.P. , Meat Science, 2004, Volume 68, Issue 2, p.201 - 207, (2004)
2003
Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage, Purchas, R.W., Simcock D.C., Knight T.W., and Wilkinson B.H.P. , International Journal of Food Science and Technology, 2003, Volume 38, Issue 7, p.827 - 837, (2003)
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