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Reducing the incidence of boar taint in Irish pigs by Series: Teagasc Project Armis
Publication details: Teagasc, National Food Centre, 2001
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.P8 TEA/PAM.

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Using ultrasound to measure beef tenderness and fat content by Series: Teagasc Project Armis
Publication details: Teagasc, National Food Centre, 2001
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF207 TEA/PAM.

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Measuring the lean content of carcasses using TOBEC by Series: Teagasc Project Armis
Publication details: Teagasc, National Food Centre, 2001
Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX556.M4 TEA/PAM, ...

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