Author/Creator: Rosbotham, E.J. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Rosbotham, E.J.

1. Enhanced vitamin D content of chicken by UVB bio-enrichment does not influence sensory evaluation. (2022)

Authors:: Rosbotham, E.J.; Gill, CIR.; McDonald, E.J.; McRoberts, W.C.; Rainey, N.; Loy, R.; Neill, H.R.; O'Neill, U.; Smyth, S.; Burns, A.; Pourshahidi, L.K.
Journal:: Proceedings of the Nutrition Society
Issue:: Volume 81(2022) Supplement OCE4
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Record Type:: Journal Article
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2. Improving vitamin D content in pork meat by UV bio-enrichment. Issue 3 (2021)

Authors:: Neill, H.R.; Gill, C.I.R.; McDonald, E.J.; McRoberts, W.C.; Rosbotham, E.J.; Boland, R.; Pourshahidi, L.K.
Journal:: Proceedings of the Nutrition Society
Issue:: Volume 80:Issue 3(2021)Supplement OCE3
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Record Type:: Journal Article
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3. Improving vitamin D content in pork meat by UVB biofortification. (May 2023)

Authors:: Neill, H.R.; Gill, C.I.R.; McDonald, E.J.; McMurray, R.; McRoberts, W.C.; Loy, R.; White, A.; Little, R.; Muns, R.; Rosbotham, E.J.; O'Neill, U.; Smyth, S.; Pourshahidi, L.K.
Journal:: Meat science
Issue:: Volume 199(2023)
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Record Type:: Journal Article
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4. The use of supervised machine learning techniques to identify factors influencing vitamin D bio-enrichment of pork. Issue 3 (2021)

Authors:: Rosbotham, E.J.; Rankin, D.; Gill, C.I.R.; McDonald, E.J.; McRoberts, W.C.; Neill, H.R.; Boland, R.; Pourshahidi, L.K.
Journal:: Proceedings of the Nutrition Society
Issue:: Volume 80:Issue 3(2021)Supplement OCE3
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Record Type:: Journal Article
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