B. Mulvihill

9 – Enhancing the nutritional value of meat

C. Henry, J. Higgs, B. Mulvihill, 2002 .

The nutritional quality of meat.

D. Ledward, J. Higgs, B. Mulvihill, 2002 .

The nutritional quality of meat.

D. Ledward, J. Higgs, B. Mulvihill, 2002 .

Effect of myofibrillar muscle proteins on the in vitro bioavailability of non-haem iron.

A. Flynn, P. Morrissey, B. Mulvihill, 1998, International journal of food sciences and nutrition.

Ruminant meat as a source of conjugated linoleic acid (CLA)

B. Mulvihill, 2001 .

Influence of the sulphydryl content of animal proteins on in vitro bioavailability of non-haem iron

P. Morrissey, B. Mulvihill, 1998 .

Effects of cholera toxin and actinomycin on synthesis of [35s]methionine-labeled proteins during progesterone-induced maturation of Xenopus laevis oocytes.

E. Baulieu, E. Younglai, B. Mulvihill, 1982, Developmental biology.