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Browsing by Author Gormley, Ronan T.

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Issue DateTitleAuthor(s)
Aug-2006Acrylamide formation in potato productsBrunton, Nigel; Gormley, Ronan T.; Butler, Francis; Cummins, Enda; Danaher, Martin; O'Keeffe, Michael
Feb-2006Adding value to under-utilised fish speciesFagan, John D.; Gormley, Ronan T.; Mitchell, Michelle; Downey, Gerard
Apr-2005Developing sous vide/freezing systems for ready-meal componentsTansey, Fergal; Gormley, Ronan T.; Carbonell, Serge; Oliviera, Jorge; Bourke, Paula; O'Beirne, David
Aug-1998Extending the shelf life of fresh sliced mushroomsBrennan, Martine H.; Gormley, Ronan T.
Apr-2003Freeze-chilling and gas flushing of raw fish filletsFagan, John D.; Gormley, Ronan T.; Uí Mhuircheartaigh, Mary M.
Mar-2004Freeze-chilling of ready-to-eat meal componentsRedmond, Grainne; Gormley, Ronan T.; Butler, Francis; Dempsey, Alan; Oxley, Eamon; Gerety, Ailis
Mar-2004Improving the quality of gluten-free productsGallagher, Eimear; McCarthy, Denise; Gormley, Ronan T.; Arendt, Elke
Feb-2008Overview of seafood research at Ashtown food research centre (1990 - 2007)Gormley, Ronan T.; Downey, Gerard
1-Feb-2008Overview of Seafood Research at Ashtown Food Research Centre (1990 - 2007)Gormley, Ronan T.; Downey, Gerard
Sep-1999The quality of under-utilised deep-water fish speciesBrennan, Martine H.; Gormley, Ronan T.
Aug-1998Relating starch properties to boiled potato textureGormley, Ronan T.
Dec-2000Upgrading the cold chain for consumer food productsGormley, Ronan T.; Brennan, Martine H.; Butler, Francis
Showing results 1 to 12 of 12

 

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