Zobrazeno 1 - 10 of 23 pro vyhledávání: '"M. C. Bourne"'
3
Troubles with the foreskin: one hundred consecutive referrals to paediatric surgeons
Autor: M C Bourne, Fraser D. Munro, James S Huntley, Derrick Wilson-Storey
Publikováno v: JRSM. 96:449-451
To assess the reasons for and outcomes of referrals concerning the foreskin, 100 consecutive patients seen in paediatric clinics were followed to discharge. 18 referrals were for circumcision on religious grounds. Of the other 82, the main reason for
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::82b93e0301cac602abac5059c4f9dce6
https://doi.org/10.1258/jrsm.96.9.449
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4
Calman and the new deal--compromising doctor training and patient care
Autor: S. Paterson-Brown, M. C. Bourne
Publikováno v: Scottish medical journal. 44(5)
Since coming into line with European law in 1995 junior doctors are expected to work no more than 72 hours per week and the European commission is currently working to reduce the working week even further to a maximum of 48 hours. Many junior and sen
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::559859cd9906d80175c633a56196ece6
https://pubmed.ncbi.nlm.nih.gov/10629905
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6
Texture measurements on finished baked goods
Autor: M. C. Bourne
Publikováno v: Advances in Baking Technology ISBN: 9780751400557
Texture is one of the three major quality attributes of foods. It is derived primarily from the response of the tactile senses to the food. The other two quality attributes of food are appearance, which is the response of the visual sense, and flavor
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::56f9821f1ff14e734cb425398f976a10
https://doi.org/10.1007/978-1-4899-7256-9_6
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9
SURVEY OF SUITABILITY OF THIRTY CULTIVARS OF soyBEANS FOR soyMILK MANUFACTURE
Autor: M. C. Bourne
Publikováno v: Journal of Food Science. 41:1204-1208
30 Cultivars of soybeans grown in the Philippines were made into soy-milk using the boiling water-grind technique. An experienced taste panel found that the milk made from six cultivars had a strange flavor; two had low extractibility of protein. All
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fea34be7dc49ae331d4c8cc2f388eab0
https://doi.org/10.1111/j.1365-2621.1976.tb14418.x
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10
The Effect of Level of Skin on the Quality of Chicken Frankfurters
Autor: Robert C. Baker, J. M. Darfler, M. C. Bourne
Publikováno v: Poultry Science. 47:1989-1996
INTRODUCTION IN RECENT years the depreciation of the hen has become the second largest cost of producing a dozen eggs, second only to feed costs. In order to increase the demand for fowl and thus increase the price the poultryman receives for them, n
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d0289d21f3fb74651b33351354b00e02
https://doi.org/10.3382/ps.0471989
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