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		The market for speciality foods in Ireland by Meehan, H Murphy, Aidan Series: Teagasc Project Armis Publication details: Dublin : 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)
		Functional ingredients as fat replacers in cakes and pastries by Dwyer, E Series: Teagasc Project Armis Publication details: Teagasc, National Food Centre, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX771 TEA/PAM. Place hold Add to cart (remove)
		Reducing the incidence of boar taint in Irish pigs by Allen, P Joseph, Robin 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. Place hold Add to cart (remove)
		Using ultrasound to measure beef tenderness and fat content by Allen, P 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. Place hold Add to cart (remove)
		Measuring the lean content of carcasses using TOBEC by Allen, P McGeehin, Brian 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, ... Place hold Add to cart (remove)

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