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		The ultra-rapid chilling of lamb carcasses by McGeehin, Brian Sheridan, James J Teagasc (Irish Agriculture and Food Development Authority) Series: Teagasc End of Project Report ; No. 4191 Publication details: 1999 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 MCG/PAM. Place hold Add to cart (remove)
		The promotion and marketing of quality products from disadvantaged rural areas by Commins, Patrick McDonagh, Perpetua Teagasc (Irish Agriculture and Food Development Authority), Grange Research and Development Centre Series: Teagasc End of Project Report ; No. 4485 Publication details: Dublin : Teagasc, Grange Research Centre, 2000 Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 330.91734 MCD/PAM. CAFRE Loughry Library (1)Location, call number: S571 MCD/PAM. Place hold Add to cart (remove)
		No cover image available Escherichia coli 0157:H7 implications for HACCP on the farm and in the abattoir by Bolton, Declan J Teagasc (Irish Agriculture and Food Development Authority), National Food Centre Series: Teagasc End of Project Report ; No. 4203 Publication details: Dublin : Teagasc, 1999 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: QR115 BOL/PAM. Place hold Add to cart (remove)
		Development of value-added beef products by Desmond, E Troy, Declan Series: Teagasc End of Project Report Publication details: Dublin : Teagasc, National Food Centre, 2001 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF207 TEA/PAM, ... Place hold Add to cart (remove)
		The competitiveness of the Irish food processing industry by Pitts, Eamonn Series: Teagasc End of Project Report Publication details: Teagasc, National Food Centre, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: HD9000 TEA/PAM. Place hold Add to cart (remove)
		Irish consumers' willingness to pay for safe beef by Cowan, Cathal Riordan, Nicola Series: Teagasc End of Project Report Publication details: Dublin : Teagasc, National Food Centre, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF207 TEA/PAM. Place hold Add to cart (remove)
		Methods for antibiotic residues in food by O'Keefe, M Series: Teagasc End of Project Report Publication details: Dublin : Teagasc, National Food Centre, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX354 TEA/PAM. Place hold Add to cart (remove)
		Producing food ingredients by extrusion cooking by Byrne, B O'Neill, Gary Series: Teagasc End of Project Report Publication details: Dublin : Teagasc, National Food Centre, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 TEA/PAM. Place hold Add to cart (remove)
		Very fast chilling in beef by Troy, Declan Series: Teagasc End of Project Report Publication details: Dublin: Teagasc, National Food Centre, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF207 TEA/PAM. Place hold Add to cart (remove)
		No cover image available Biochemical and physical indicators of beef quality by Troy, Declan Series: Teagasc End of Project Report ; No. 4190 Publication details: Teagasc, 1999 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 TRO/PAM. Place hold Add to cart (remove)

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