Teagasc End-of-Project Reports >
Enhancement of the Nutritional Value and Eating Quality of Beef
Variation in the quality of meat from Irish steers at the time of slaughter.
Significance of Lactobacilli in Cheddar Cheese
Coffee-Stability of Agglomerated Whole Milk Powder and other Dairy Creamer Emulsions
Use of Bacteriocins to Improve Cheese Quality and Safety