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dc.contributor.authorByrne, Briege
dc.contributor.authorO'Neill, Gary
dc.contributor.authorTroy, Declan J.
dc.contributor.authorLyng, James G.
dc.date.accessioned2012-08-31T14:08:23Z
dc.date.available2012-08-31T14:08:23Z
dc.date.issued2001-04
dc.identifier.citationProducing food ingredients by extrusion cooking. The National Food Centre Research Report No. 34. Briege Byrne et al. Dublin; Teagasc, 2001. ISBN 184170203Xen_GB
dc.identifier.isbn184170203X
dc.identifier.urihttp://hdl.handle.net/11019/119
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThe objective of the project was to improve the quality and acceptability of convenience foods produced by extrusion cooking. A range of acceptable, quality ingredients and food products was produced by extrusion cooking. These products had acceptable textural properties and were received favourably in consumer pre-test studies. However, a trade and consumer market analysis suggests that it would be difficult to develop a market for extruded meat products.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 34
dc.subjectExtrusion cookingen_GB
dc.subjectConvenience foodsen_GB
dc.subjectSensory analysisen_GB
dc.subjectConsumer studiesen_GB
dc.subjectFood qualityen_GB
dc.titleProducing food ingredients by extrusion cookingen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4390
refterms.dateFOA2018-01-12T07:30:33Z


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