1. Contemporary chemical lean determination used in the Australian meat processing industry: A method comparison. (January 2021) Authors: Watkins, Peter; Stockham, Katherine; Stewart, Sarah; Gardner, Graham Journal: Meat science Issue: Volume 171(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Diving is dangerous for diabetics. Issue 6300 (31st October 1981) Authors: Watkins, Peter; Spathis, G S Journal: BMJ Issue: Volume 283:Issue 6300(1981) Page Start: 1184 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt. (August 2021) Authors: Zhou, Ying; Watkins, Peter; Oiseth, Sofia; Cochet-Broch, Maeva; Sikes, Anita L.; Chen, Conggui; Buckow, Roman Journal: Food control Issue: Volume 126(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Long term food stability for extended space missions: a review. (February 2022) Authors: Watkins, Peter; Hughes, Joanne; Gamage, Thambaramala V.; Knoerzer, Kai; Ferlazzo, Mélanie L.; Banati, Richard B. Journal: Life sciences in space research Issue: Volume 32(2022) Page Start: 79 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Mental health practice : a guide to compassionate care /: a guide to compassionate care. (2008) Other Names: Watkins, Peter; Watkins, Peter Record Type: Book Extent: 1 online resource (289 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Stabilization of Fish Oil‐in‐Water Emulsions with Oleosin Extracted from Canola Meal. Issue 9 (23rd August 2013) Authors: Wijesundera, Chakra; Boiteau, Thomas; Xu, Xinqing; Shen, Zhiping; Watkins, Peter; Logan, Amy Journal: Journal of food science Issue: Volume 78:Issue 9(2013) Page Start: C1340 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗