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au.\*:("HARRIES JM")

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THE TWO-FACTOR TRIANGLE TESTHARRIES JM; SMITH GL.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 2; PP. 153-162; BIBL. 25 REF.Article

THE USE OF A ROTATIONAL FITTING TECHNIQUE IN THE INTERPRETATION OF SENSORY SCORES FOR DIFFERENT CHARACTERISTICS.HARRIES JM; MACFIE HJH.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 5; PP. 449-456; BIBL. 11 REF.Article

A TECHNIQUE FOR COMPARING JUDGES; PERFORMANCE IN SENSORY TEST = TECHNIQUE DE COMPARAISON DES PERFORMANCES DES JUGES DANS LES ANALYSES SENSORIELLESBANFIELD CF; HARRIES JM.1975; J. FOOD TECHNOL.; G.B.; DA. 1975; VOL. 10; NO 1; PP. 1-10; BIBL. 9 REF.Article

PREDICTION OF COMPARATIVE RETAIL VALUE OF BEEF CARCASSES = PREVISION DU RENDEMENT DE DECOUPE DES CARCASSES DE BOVINSHARRIES JM; WILLIAMS DR; POMEROY RW et al.1975; ANIMAL PRODUCT.; G.B.; DA. 1975; VOL. 21; NO 2; PP. 127-137; BIBL. 10REF.Article

COMPOSITION OF BEEF CARCASSES. III. THE RELIABILITY AND USE OF VISUAL ASSESSMENT = COMPOSITION DES CARCASSES DE BOVINS DE BOUCHERIE. III. SURETE ET UTILISATION DE L'APPRECIATION VISUELLEHARRIES JM; POMEROY RW; WILLIAMS DR et al.1974; J. AGRIC. SCI.; G.B.; DA. 1974; VOL. 83; NO 2; PP. 203-211; BIBL. 10 REF.Article

COMPOSITION OF BEEF CARCASSES. I. MATERIAL, MEASUREMENTS, JOINTING AND TISSUE SEPARATION = COMPOSITION DES CARCASSES DE BOVINS. I. MATERIEL, MESURES, DECOUPE ET SEPARATION DES TISSUSPOMEROY RW; WILLIAMS DR; HARRIES JM et al.1974; J. AGRIC. SCI.; G.B.; DA. 1974; VOL. 83; NO 1; PP. 67-77; BIBL. 9 REF.Article

COMPOSITION OF BEEF CARCASSES. II. THE USE OF REGRESSION EQUATIONS TO ESTIMATE TOTAL TISSUE COMPONENTS FROM OBSERVATIONS ON INTACT AND QUARTERED SIDES AND PARTIAL DISSECTION DATA = COMPOSITION DES CARCASSES DE BOVINS. II. EMPLOI D'EQUATIONS DE REGRESSION POUR L'ESTIMATION DE TOUS LES COMPOSANTS DES TISSUS A PARTIR D'OBSERVATIONS DE DEMI OU QUART DE CARCASSES OU A PARTIR DE DONNEES DE DISSECTION PARTIELLEWILLIAMS DR; POMEROY RW; HARRIES JM et al.1974; J. AGRIC. SCI.; G.B.; DA. 1974; VOL. 83; NO 1; PP. 79-85; BIBL. 6 REF.Article

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