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dc.contributor.authorTroy, Declan J.*
dc.date.accessioned2012-08-24T13:58:40Z
dc.date.available2012-08-24T13:58:40Z
dc.date.issued1999-02
dc.identifier.citationEnhancing the tenderness of beef. The National Food Centre Research Report No. 11. Declan J. Troy. Dublin; Teagasc, 1999. ISBN 1841700104en_GB
dc.identifier.isbn1841700104
dc.identifier.urihttp://hdl.handle.net/11019/96
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThis project investigated various methods which had potential to increase beef tenderness and was also aimed at elucidating the biochemical mechanism underlying the improved tenderness.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 11
dc.subjectBeefen_GB
dc.subjectTendernessen_GB
dc.subjectMeat textureen_GB
dc.subjectMeat qualityen_GB
dc.titleEnhancing the tenderness of beefen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis3916
refterms.dateFOA2018-01-12T07:26:46Z


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