Search Results - Potts, W.T.

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    Sensory quality of meat from lambs fed garlic

    Sensory quality of meat from lambs fed garlic by Strickland, V.J., Fisher, J.S., Williams, H.G., Potts, W.T., Hepworth, G.W.

    Published in Meat science
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    Assessment of dioxin and dioxin-like compounds in mainstream smoke from selected US cigarette brands and reference cigarettes

    Assessment of dioxin and dioxin-like compounds in mainstream smoke from selected US cigarette brands and reference cigarettes by Wilson, C.L., Bodnar, J.A., Brown, B.G., Morgan, W.T., Potts, R.J., Borgerding, M.F.

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