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Hazard analysis critical control point (HACCP) in a red meat abattoir
Unknown author
(
University of Pretoria
,
1999
)
The impact of the combined lactoperoxidase and pasteurisation treatment on the safety of goat milk and cottage cheese
Unknown author
(
University of Pretoria
,
2007-10-12
)
Malted and fermented sorghum as ingredients in composite bread
Unknown author
(
University of Pretoria
,
2005-10-17
)
Yeast fermentation of sorghum worts : influence of nitrogen sources
Unknown author
(
University of Pretoria
,
2015
)
Pearl millet porridge : improvement in iron and zinc bioaccessibilities through fortification with micronutrient-rich plant food components
Unknown author
(
University of Pretoria
,
2017
)
The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon
Unknown author
(
University of Pretoria
,
2005-08-02
)
Sensory perception of different acidulants in flavoured sports drinks
Unknown author
(
University of Pretoria
,
2009-04-16
)
Functional properties of microwave pasteurised and oil coated whole shell eggs
Unknown author
(
University of Pretoria
,
2007
)
Stearic acid addition to maize starch and its influence on pasting viscosity behaviour
Unknown author
(
University of Pretoria
,
2005-08-15
)
Whole grain sorghum and whole grain cowpea biscuits as a complementary food for improved child nutrition
Unknown author
(
University of Pretoria
,
2013
)
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UCTD (179)
Food Science (7)
Sorghum (7)
South africa (4)
Antioxidant activity (3)
Cowpeas (3)
Goat milk (3)
Pearl millet (3)
Sensory quality (3)
Bacon sensory evaluation (2)
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