Optimisation of formulation and processing parameters for low-fat comminuted beef products with particular emphasis on sensory and instrumental texture assessment
By: by Niamh Dreeling.
Contributors: University College Dublin. Department of Agricultural and Food Engineering.
Publisher: University College Dublin
Published: 1998
Place of publication: Dublin
Language: eng
Number of pages: 187
Subjects: Beef -- Sensory evaluation.; Beef -- Quality.; Beef -- Analysis.; Food -- Fat content.; Hamburgers.; Meat industry and trade.
Notes: Thesis submitted to the Department of Agricultural and Food Engineering.

Thesis (Ph.D.) - University College Dublin, 1998.