Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe

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Date

Authors

Parry-Hanson, Angela Araba Bondzewaa

Publisher

University of Pretoria

Abstract

Please read the abstract in the 00front part of this document

Description

Dissertation (MSc (Food Science))--University of Pretoria, 2007.

Keywords

Cookery (variety meats), Food shelf-life dating, Tripe preservation, UCTD

Citation

Parry-Hanson, A 2006, Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe, MSc dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/23757 >

URI

http://hdl.handle.net/2263/23757

Collections

Theses and Dissertations (University of Pretoria)
Theses and Dissertations (Food Science)