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		No cover image available A study on the use of chilling as a critical control point in a beef HACCP plan / Authors: Kathleen Kinsella, James J. Sheridan, T. Rowe. by Kinsella, Kathleen Sheridan, James J Rowe, T Teagasc (Organization) National Food Centre (Ireland) Series: Research report (National Food Centre) ; no.80. Material type: Text Publication details: Carlow : Teagasc, 2006 Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664. Place recall Add to cart (remove)
		Opportunities in the Irish foodservice sector for small manufacturers / Authors: Sinéad O'Connell, Maeve Henchion, Alan Collins. by O'Connell, Sinéad Henchion, Maeve Collins, Alan Teagasc (Organization) National Food Centre (Ireland) Series: Research report (National Food Centre) ; no.65. Material type: Text Publication details: Dublin : Teagasc, 2004 Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664. Place recall Add to cart (remove)
		Improving the quality of gluten-free foods / Authors: Eimear Gallagher ... [et al.]. by Gallagher, Eimear Teagasc (Organization) National Food Centre (Ireland) Series: Research report (National Food Centre) ; no.67. Material type: Text Publication details: Dublin : Teagasc, 2004 Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664. Place recall Add to cart (remove)

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