Brian D Tobin

发表

European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient.

J. Kerry, R. Hamill, M. O’Sullivan, 2014, Meat science.

Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products.

J. Kerry, R. Hamill, M. O’Sullivan, 2014, Food chemistry.

Keewatin Career Development Corporation in Discourse Surrounding the Knowledge-Based Economy and Society

Brian D Tobin, Franka Winter, 2012 .

Postmodern Leadership and the Policy Lexicon: From Theory, Proxy to Practice

Trent Keough, Brian Tobin, Brian D Tobin, 2001 .

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters.

J. Kerry, R. Hamill, M. O’Sullivan, 2012, Meat science.

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.

J. Kerry, R. Hamill, M. O’Sullivan, 2013, Meat science.

Effect of varying salt and fat levels on the sensory quality of beef patties.

J. Kerry, R. Hamill, M. O’Sullivan, 2012, Meat science.

Book Review: PSYCHOTHERAPY AND MEDICATION: THE CHALLENGE OF INTEGRATION. By Fredric N. Busch and Larry S. Sandberg. New York: The Analytic Press, 2007, 177 pp., $39.95

Brian D Tobin, 2009 .

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters.

J. Kerry, R. Hamill, M. O’Sullivan, 2012, Meat science.