Mandatory Fields

Contributor (s)

Martins, S., Walsh, H., Oż Neill, E.E., Kerry, J.P., Kenny, T., Ward, P. and Cheng, Q;

Conference Title

The potential of functional ingredients to improve the processing characteristics and tenderness of forequarter beef M. Triceps brachii caput longum.

Short Description

Presented at the 37th Annual Food, Nutrition and Consumer Sciences Conference

Location

University College Cork

Contribution Type

Oral Presentation

Year

2007

Times Cited

()

Peer Reviewed

Optional Fields

Start Date

01-JAN-07

End Date

01-JAN-07

Abstract

Funded By