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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/96

Title: Enhancing the tenderness of beef
Authors: Troy, Declan J.
Keywords: Beef
Meat texture
Meat quality
Issue Date: Feb-1999
Publisher: Teagasc
Citation: Enhancing the tenderness of beef. The National Food Centre Research Report No. 11. Declan J. Troy. Dublin; Teagasc, 1999. ISBN 1841700104
Series/Report no.: The National Food Centre Research Report;No. 11
Abstract: This project investigated various methods which had potential to increase beef tenderness and was also aimed at elucidating the biochemical mechanism underlying the improved tenderness.
Description: End of Project Report
URI: http://hdl.handle.net/11019/96
ISBN: 1841700104
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports

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