Relating starch properties to boiled potato texture / T. R. Gormley.

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Material type: Text

TextSeries: National Food Centre research report ; No.4. | Project Armis final report ; No.4195.Publication details: Dublin : Teagasc, 1998.Description: 24 p. : ill. ; 21 cm. ; pbkISBN:

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Reference	Carlow Campus Library Reference	664 (Browse shelf(Opens below))	1	Not for loan		43290

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Previous	664 The ultra-rapid chilling of lamb carcasses /	664 Escherichia coli 0157:H7 : implications for HACCP on the farm and in the abattoir /	664 Development of HACCP analysis systems for beef slaughter /	664 Relating starch properties to boiled potato texture /	664 Control and detection of food-borne pathogens /	664 Extending the shelf life of fresh sliced mushrooms /	664 The microbiological safety and quality of foods processed by the 'Sous Vide' system as a method of commercial catering /	Next

Title from cover.

Includes bibliographical references.

10.00