R. Wilson

发表

Oxymyoglobin formation in meat and poultry.

D. Ledward, B. Moss, S. Millar, 1994, Meat science.

Fibrillin assembly: dimer formation mediated by amino-terminal sequences.

C. Kielty, C. Shuttleworth, J. Ashworth, 1999, Journal of cell science.

The effects of PSE/DFD conditions and frozen storage upon the processing yields of pork cuts

L. E. Jeremiah, R. Wilson, 1987 .