Conference Contribution Details
Mandatory Fields
Martins, S., Walsh, H., Oż Neill, E.E., Kerry, J.P., Kenny, T., Ward, P. and Cheng, Q;
The potential of functional ingredients to improve the processing characteristics and tenderness of forequarter beef M. Triceps brachii caput longum.
Presented at the 37th Annual Food, Nutrition and Consumer Sciences Conference
University College Cork
Oral Presentation
Optional Fields