Author

A. Baker

Observed names: A Baker, Baker, A

Institution: University of Bristol

Observed institution: University of Bristol

OpenAlex ID: A5067719144

Assessment of commercial lamb meat quality by British and Spanish taste panels

1998 · C. Sañudo, G.R. Nute, et al. · Meat Science · 133

Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages

2013 · N. Asuming-Bediako, M.H. Jaspal, et al. · Meat Science · 86

Aspects of meat and eating quality of broiler chickens reared under standard, maize-fed, free-range or organic systems

2008 · S.N. Brown, G.R. Nute, et al. · British Poultry Science · 41

Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat

2010 · F.M. Whittington, D. Zammerini, et al. · Meat Science · 35

Sensory evaluation of breast fillets from argon‐stunned and electrically‐stimulated broiler carcases processed under commercial conditions

1992 · A. B. M. Raj, G. R. Nute, et al. · British Poultry Science · 11

Eating quality of UK-style sausages varying in price, meat content, fat level and salt content

2009 · P.R. Sheard, E. Hope, et al. · Meat Science · 9

The influence of cattle breed on the sensory meat quality during ageing

1997 · C. Sañudo, G.R. Nute, et al. · Bristol Research (University of Bristol) · 2

Assessment of pork eating quality: comparisons between individual taste panellists

1996 · J.D. Wood, G.R. Nute, et al. · Proceedings of the British Society of Animal Science · 2

Finishing lambs on chicory increases killing out percentage and carass conformation score without detrimental effects on sensory meat eating quality

2011 · Jgm Houdijk, A. Baker, et al. · Bristol Research (University of Bristol)

EAAP, Girona, Spain, 26-27 March

2008 · MC Pearce, A Baker, et al.

Eating quality of pork loin steaks from light slaughter weight boars and boars vaccinated with IMPROVAC™

2008 · Pearce, MC, Baker, A, et al. · Bristol Research (University of Bristol)

Works count: 11

Citation count: 319

H-index: 6

I10-index: 5