Your search returned 99 results.

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		No cover image available Biochemical and physical indicators of beef quality / D. J. Troy. by Troy, Declan J Teagasc (Organization) National Food Centre (Ireland) Series: Project Armis final report ; No.4190. \| National Food Centre research report ; No.13. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Dublin : Teagasc, 1999 Online access: Search for the FULLTEXT of this document via the RELAY website Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664. Place recall Add to cart (remove)
		No cover image available Up-grading of low value meats and by-products for use in consumer foods / Tony Kenny, Eoin Desmond and Patrick Ward. by Kenny, Tony Desmond, Eoin Ward, Patrick Teagasc (Organization) National Food Centre (Ireland) Series: National Food Centre research report ; no.12. \| Project Armis final report ; no. 4199. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Dublin : Teagasc, 1999 Online access: Search for the FULLTEXT of this document via the RELAY website Send a message to library staff if access to this online resource is unavailable Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664. Place recall Add to cart (remove)
		No cover image available Enhancing the tenderness of beef / Declan Troy. by Troy, Declan J Teagasc (Organization) National Food Centre (Ireland) Series: National Food Centre research report ; no.11. \| Project Armis final report ; no. 3916. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Dublin : Teagasc, 1999 Online access: Search for the FULLTEXT of this document via the RELAY website Send a message to library staff if access to this online resource is unavailable Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664. Place recall Add to cart (remove)
		New technologies in the manufacture of low fat meat products / Paul Allen........[et al]. by Allen, Paul Teagasc (Organization) National Food Centre (Ireland) Series: Project Armis final report ; No.4038. \| National Food Centre research report ; No.10. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Dublin : Teagasc, 1999 Online access: Search for the FULLTEXT of this document via the RELAY website Send a message to library staff if access to this online resource is unavailable Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664. Place recall Add to cart (remove)
		Methods for veterinary drug residue analysis in food / Michael O'Keeffe. by O'Keeffe, Michael Teagasc (Organization) National Food Centre (Ireland) Series: National Food Centre research report ; no. 9. \| Project Armis final report ; no. 4033. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Dublin : Teagasc, 1999 Online access: Search for the FULLTEXT of this document via the RELAY website Send a message to library staff if access to this online resource is unavailable Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664. Place recall Add to cart (remove)
		Wheat flour properties and end-product quality / Elizabeth Dwyer and Grainne R. O'Halloran. by Dwyer, Elizabeth O'Halloran, Grainne R Teagasc (Organization) National Food Centre (Ireland) Series: National Food Centre research report ; No.8. \| Project Armis final report ; No.4068. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Dublin : Teagasc, 1999 Online access: Search for the FULLTEXT of this document via the RELAY website Send a message to library staff if access to this online resource is unavailable Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664. Place recall Add to cart (remove)
		The ultra-rapid chilling of lamb carcasses / Brian McGeehin, James J. Sheridan and Francis Butler. by McGeehin, Brian Sheridan, James J Butler, Francis Teagasc (Organization) National Food Centre (Ireland) Series: Project Armis final report ; No.4191. \| National Food Centre research report ; No.7. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Dublin : Teagasc, 1999 Online access: Search for the FULLTEXT of this document via the RELAY website Send a message to library staff if access to this online resource is unavailable Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664. Place recall Add to cart (remove)
		No cover image available Escherichia coli 0157:H7 : implications for HACCP on the farm and in the abattoir / Declan J. Bolton........[et al]. by Bolton, Declan J Teagasc (Organization) National Food Centre (Ireland) Series: National Food Centre research report ; no. 6. \| Project Armis final report ; no. 4203. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Dublin : National Food Centre, 1999 Online access: Search for the FULLTEXT of this document via the RELAY website Send a message to library staff if access to this online resource is unavailable Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664. Place recall Add to cart (remove)
		Development of HACCP analysis systems for beef slaughter / Alice M. Doherty............[et al]. by Doherty, Alice M Teagasc (Organization) National Food Centre (Ireland) Series: National Food Centre research report ; no.5. \| Project Armis final report ; no. 4205. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Dublin : National Food Centre, 1999 Online access: Search for the FULLTEXT of this document via the RELAY website Send a message to library staff if access to this online resource is unavailable Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664. Place recall Add to cart (remove)
		Relating starch properties to boiled potato texture / T. R. Gormley. by Gormley, T. Ronan Teagasc (Organization) National Food Centre (Ireland) Series: National Food Centre research report ; No.4. \| Project Armis final report ; No.4195. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Dublin : Teagasc, 1998 Online access: Search for the FULLTEXT of this document via the RELAY website Send a message to library staff if access to this online resource is unavailable 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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