Commercial systems for ultra-rapid chilling of lamb
By: authors: Gráinne Redmond ...[et al].
Contributors: Redmond, Gráinne.; Teagasc. National Food Centre.
Series: National Food Centre : Research report -- No. 48; National Food Centre -- No. 48.
Publisher: Teagasc
Published: 2001
Place of publication: Dublin
Language: eng
Number of pages: 22
Subjects: Frozen meat -- Quality.; Lamb (Meat) -- Quality.
Notes: Final report Project Armis 4885.

Bibliography: p. 20-24.