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Showing 10 out of a total of 92 results for community: Food Science.
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Sensory and nutritional properties of stinging nettle (Urtica dioica L.) leaves and leaf infusions
Unknown author
(
University of Pretoria
,
2017
)
Inhibition of non-O157 Shiga toxin Escherichia coli in African fermented foods by probiotic bacteria
Unknown author
(
University of Pretoria
,
2015
)
Sorghum grain : development of methodologies for end-use quality evaluation
Unknown author
(
University of Pretoria
,
2014
)
Oxidative stability and shelf life of sunflower oil-in-water emulsions as affected by pro- and antioxidants and temperature
Unknown author
(
University of Pretoria
,
2019
)
Effect of irrigation water quality on the microbiological safety of fresh vegetables
Unknown author
(
University of Pretoria
,
2010-01-23
)
Bacteriological quality of South African irrigation water and its role as a source of contamination on irrigated lettuce
Unknown author
(
University of Pretoria
,
2013
)
Molecular characterization of Bacillus sporothermodurans in Ultra High Temperature (UHT) milk
Unknown author
(
University of Pretoria
,
2019
)
The effect of replacing electrolytic iron in a multi-micronutrient fortification mix with sodium iron(III) ethylenediaminetetraacetate (NaFeEDTA) on the sensory properties of porridge from maize meal
Unknown author
(
University of Pretoria
,
2016
)
The effect of protein loaded paper-board on milk flavour compounds
Unknown author
(
University of Pretoria
,
2010-10-08
)
Occurrence of Cryptosporidium spp. in South African irrigation waters and survival of Cryptosporidium parvum during vegetable processing
Unknown author
(
University of Pretoria
,
2012-07-19
)
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