The biochemical and physical effects of very fast chilling on the bovine M. longissimus dorsi
By: by Ciaran David White.
Contributors: University College Dublin. Department of Food Science.
Publisher: University College Dublin
Published: 1997
Place of publication: Dublin
Language: eng
Number of pages: 164
Subjects: Beef -- Cooling.; Beef -- Analysis.; Beef -- Quality.; Frozen meat -- Quality.
Notes: Thesis submitted to the Department of Food Science.

Thesis (M.Sc.) - University College Dublin, 1997.