Authors: Desmond, EM Troy, DJ

Citation: Em. Desmond et Dj. Troy, Effect of lactic and citric acid on low-value beef used for emulsion-type meat products, LEBENSM-WIS, 34(6), 2001, pp. 374-379

Authors: Desmond, EM Kenny, TA Ward, P Sun, DW

Citation: Em. Desmond et al., Effect of rapid and conventional cooling methods on the quality of cooked ham joints, MEAT SCI, 56(3), 2000, pp. 271-277

Authors: Chevance, FFV Farmer, LJ Desmond, EM Novelli, E Troy, DJ Chizzolini, R

Citation: Ffv. Chevance et al., Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products, J AGR FOOD, 48(8), 2000, pp. 3476-3484

Authors: Troy, DJ Desmond, EM Buckley, DJ

Citation: Dj. Troy et al., Eating quality of low-fat beef burgers containing fat-replacing functionalblends, J SCI FOOD, 79(4), 1999, pp. 507-516

Authors: Desmond, EM Troy, DJ Buckley, DJ

Citation: Em. Desmond et al., The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers, FOOD SCIENC, 31(7-8), 1998, pp. 653-657