Roy H. Turner

BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS

J. J. MACFARLANE, G. R. SCHMIDT, Roy H. Turner · Journal of Food Science · 1977 · 133 citations

Muscle Function, Comparison Of Myosin, Molecular Biology +20

Pressure treatment of meat: Effects on thermal transitions and shear values

J. J. MACFARLANE, I.J. McKenzie, Roy H. Turner et al. · Meat Science · 1981 · 91 citations

High Hydrostatic Pressure, Thermal Transitions, Engineering +9

Binding of comminuted meat: Effect of high pressure

J. J. MACFARLANE, I.J. McKenzie, Roy H. Turner et al. · Meat Science · 1984 · 86 citations

Animal Physiology, High Hydrostatic Pressure, Animal Science +6

SOME CLINICAL STUDIES OF ACUTE HEPATITIS OCCURRING IN SOLDIERS AFTER INOCULATION WITH YELLOW FEVER VACCINE; WITH ESPECIAL CONSIDERATION OF SEVERE ATTACKS

Roy H. Turner, John Robert Snavely, Edward B. Grossman et al. · Annals of Internal Medicine · 1944 · 62 citations

Vaccination, Vaccine Safety, February 1944 +13

BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEIN

A. L. Ford, P. N. Jones, J. J. MACFARLANE et al. · Journal of Food Science · 1978 · 44 citations

Nutrition, Food Analysis, Taste Panel Members +18