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Blood sugar monitoring (1)
Challenges (1)
Collagen content (1)
Collagen solubility (1)
Consumers (1)
Cooking (Lamb and mutton) -- South Africa (1)
Cooking loss (1)
Cooking methods (1)
Corn -- Nutrition -- South Africa (1)
Corn as food -- South Africa (1)
Dorper sheep -- South Africa (1)
Environment (1)
Food -- Analysis (1)
Food composition (1)
Food policy (1)
Food-based dietary guidelines (FBDGs) (1)
Glycemic index (1)
Healthy food (1)
Hydrolysis index (1)
In vitro method (1)
Juiciness (1)
Lamb meat industry -- South Africa (1)
Leg (1)
Loin (1)
Maas (cultured milk) (1)
Maize meal porridge (1)
Malnutrition (1)
Malnutrition -- South Africa (1)
Meat -- Quality (1)
Meat tenderness (1)
Merino sheep -- South Africa (1)
Mutton industry -- South Africa (1)
Non-communicable diseases (NCDs) (1)
Nutrient density (1)
Nutrition -- Requirements -- South Africa (1)
Nutrition surveys -- South Africa (1)
Nutrition transition (1)
Precooked meat -- Flavor and odor (1)
Preparation (1)
Rapid assessment method (1)
Red meat (1)
Shear force resistance (1)
Sheep -- Carcasses -- Evaluation (1)
Shoulder cuts (1)
Staple foods (1)
Supply chain (1)
Traditional foods (1)
Vitamin A fortification (1)
Vitamin A in human nutrition -- South Africa (1)
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