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		Measuring the lean content of carcasses using TOBEC / Paul Allen, Brian McGeehin. by Allen, Paul McGeehin, Brian Teagasc (Organization) National Food Centre (Ireland) Series: Project Armis final report ; No.4054. \| National Food Centre research report ; No.40. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Dublin : Teagasc, 2001 Online access: View the FULLTEXT of this document via the TEAGASC 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)

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