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2.
Callow, E.H.1947. " Comparative Studies of Meat, Part I. The Chemical Composition of Fatty and Muscular Tissue in Relation to Growth and Fattening." Journal of Agricultural Science , 37, 113.
3.
Callow, E.H.1935. " Carcase Quality of the Pig in Relation to Growth and Diet." Empire Journal of Experimental Agriculture, 3, 80.
4.
Hammond, J.1932. " Growth and Development of Mutton Qualities in Sheep ." Oliver & Boyd, Edinburgh and London.
5.
Bate-Smith, E.C.1942. " The Nation's Food. V. Meat as Food. II. The Chemical Composition of Mammalian and Avian Meat ." Cheutistry and Industry, 61, 373.
6.
Callow, E.H., and Boaz, J.G.1937. " Transport by Rail and its After-effects on Pigs." Report of the Food Investigation Board for the Year I937, page 51. H.M. Stationery Office.
7.
Callow, E.H.1938. " The After-effects of Fasting." Report of the Food Investigation Board for the year I938, page 54. H.M. Stationery Office.
8.
Bate-Smith, E.C.1948. " The Physiology and Chemistry of Rigor Mortis, with Special Reference to the Ageing of Beef." Advances in Food Research, 1, I. Academic Press, Inc., Publishers, New York I0. N.Y., U.S.A.
9.
Callow, E.H., Ingram, M., and Hawthorne, J.R. " The Effect of Resting Pigs before Slaughter." Report of the Food Investigation Board for the Year I939. (In the Press.)
10.
Callow, E. H. Unpublished results.
11.
Callow, E.H.1936. " The Electrical Resistance of Muscular Tissue and its Relation to Curing." Report of the Food Investigation Board for the Year I936 , page 75.
12.
Callow, E.H.1937. " Structure of Muscle." Report of the Food Investigation Board for the Year I937, page 48. H.M. Stationery Office.
13.
Hall, J.L., Latschar, C.E., and Mackintosh, D.L.1944. " Quality of Beef. Part IV. Characteristics of Dark-cutting Beef. Survey and Preliminary Investigation ." Technical Bulletin58. Agricultural Experiment Station, Kansas College of Agriculture, Manhattan, Kansas, U.S.A.
14.
Callow, E.H.1938. " The Structure of Muscular Tissue. Effects of Rates of Cooling." Report of the Food Investigation Board for the Year I938, page 55. H.M. Stationery Office.
15.
Callow, E. H. Unpublished results.
16.
Moran, T. and Bate-Smith, E.C.1928. " The Conditioning of Beef." Report of the Food Investigation Board for the Year I928, p. 8.
17.
Bate-Smith, E.C.1935. " Physiology of Muscle Proteins—Extracellular Proteins." Report of the Food Investigation Board, I935, page 18. H.M.. Stationery Office.
18.
Moran, T., and Bate-Smith, E.C.1932. " Storage of Chilled Beef in Atmospheres containing Carbon Dioxide." Report of the Food Investigation Board for the Year I932, page 23. H.M. Stationery Office.
19.
Moran. T., and Hale, H.P.1928. " The Bloom ' of Meat." Report of the Food Investigation Board for the Year I928, page 10. H.M. Stationery Office.
20.
Griffiths, E. , Vickery, J.R., and Holmes, N.E. " The Freezing, Storage and Transport of New Zealand Lamb." Food Investigation Special Report No. 4I. H.M. Stationery Office.
21.
Moran, T.1931. "Meat By—products—Edible Offal." Report of the Food Investigation Board for the Year I93I, page 21. H.M. Stationery Office.
22.
Lea, C.H.1938. " Rancidity in Edible Fats." Food Investigation Special Report, No. 46. H.M. Stationery Office.
23.
Finn, D.B.1932. " Denaturation of Proteins in Muscle Juice by Freezing." Proceedings of the Royal Society, IIIB, 396.
