Concepedia
Statistics
Publications
3
Citations
430
H-Index
Active since
1988
Nick Parsons is an author specializing in meat science, myofibrillar proteins, and food science.
Publications per year
1988–1990
The Structural Basis of the Water-Holding, Appearance and Toughness of Meat and Meat Products
Gerald Offer, Peter Knight, Robin E. Jeacocke et al. · Digital Commons - USU (Utah State University) · 1989 · 263 citations · Full text
Agriculture, Food Science, Materials Science +14
Action of NaCl and polyphosphates in meat processing: Responses of myofibrils to concentrated salt solutions
Peter J. Knight, Nick Parsons · Meat Science · 1988 · 90 citations
Agriculture, Biochemistry, Food Science +13
Origin of variable extraction of myosin from myofibrils treated with salt and pyrophosphate
Nick Parsons, Peter J. Knight · Journal of the Science of Food and Agriculture · 1990 · 77 citations
Life Sciences, Biochemistry, Physiology +11
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