The effects of high intensity low frequency ultrasound on aspects of meat tenderness
By: by James Gerard Lyng.
Contributors: University College Dublin. Department of Food Science.
Publisher: University College Dublin
Published: 1995
Place of publication: Dublin
Language: eng
Number of pages: 366
Subjects: Meat -- Quality.; Meat industry and trade.
Notes: Thesis submitted to the Department of Food Science.

Thesis (Ph.D.) - University College Dublin, 1995.